You may also like
Categories:
light corn syrup light cream semi-sweet chocolate chips cocoa powder sugar substitute sugar cream cheese vanilla chocolate cookie pie crust
Viewed: 36 - Published at: a year agoIngredients
- 12 cup light corn syrup (Karo is best)
- 12 cup half & half light cream
- 13 cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 2 tablespoons sugar substitute (Splenda is best)
- 1 tablespoon sugar
- 1 (8 ounce) package fat free cream cheese, softened, cut into cubes
- 1 teaspoon vanilla extract
- 1 12 cups reduced-calorie whipped topping
- 1 (9 inch) chocolate cookie pie crust
Method
- Heat syrup and half and half in a microwave-safe container for 1 minute.
- Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended.
- Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
- Blend on medium speed in blender until very smooth.
- Add whipped topping and mix until uniformly blended.
- Pour into crust.
- Cover and freeze for at least 6 hours.
- Remove from freezer and thaw for 15 to 30 minutes before serving.
- Garnish with additional whipped toopping and cocoa, if desired.
- For a Mocha Pie, stir 2 teaspoons instant coffee granules into the syrup mixture before it is microwaved.
