Mint chocolate pie

Yield: 8 Servings

Measure Ingredient
2 tablespoons Margarine
¼ cup Light corn syrup
½ cup Semi-sweet chocolate chips
2 cups Cocoa Crispies cereal
1 Unfavored gelatin
¼ cup Cold water
1 Marshmellow cream; 7 oz
1½ teaspoon Peppermint flavoring
¼ teaspoon Green food coloring; liquid
2 drops Blue food coloring; liquid
1 Whipped topping
1 Vegetable cooking spray
1 Place margarine; corn syrup

over low heat, stirring constantly, until melted and smooth. Remove from heat. 2) Add Cocoa Crispies cereal to choclate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (if mixture is too soft, refrigerate about 5 minutes.) Chill crust. 3) Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat. 4) In large mixing bowl, combine Marshmellow creame, flavoring, colors, and warm gelatin, mixing until smooth. Thoroughly fold in thawed whipped topping. 5) Spoon filling into chilled crust. Refrigerate 3 hourss or until firm. Serve garnished with addtional whipped topping and chocolate curls, if desired.

Nutritional facts: Serving size, 1 slice (88 grams) Calories 300, Fat cal 90 % daily value, Total fat 15% (10 gm) Sat fat 30% (6 gm) Cholest 0% (0mg) Sodium 6% (135mg) Total Carb 16% (48gm) Fiber 3% (1gm) Sugar 36gm Protein 5gm Formatted by Sarah Gruenwald sitm@... Dec⅕, 97 Recipe by: Kellogg's

Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 12, 1998

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