Tuesday, August 23, 2011
Thursday, August 18, 2011
Cool and refreshing is the idea with this dessert. I have made several new pies over the last few weeks as my sweet husband does not like cake very much. This is a 'Grasshopper' Pie. The last frozen pie was quite hard to cut and serve so this time around I just used my spingform pan that I normally use for cheesecake. It was so much easier this time. One of those voila' moments.
4 FAMOUS Chocolate Wafers, divided, CRUSH 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.
1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP Sugar Free Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, chopped make it.
BEAT pudding mix, milk and extract with whisk 2 min. Stir in COOL WHIP and chopped chocolate; spread onto bottom of pie plate. Top with remaining wafers, cut into quarters. FREEZE 6 hours or until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.