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Chocolate Chip Cherry Pie
Chocolate Chip Cherry Pie
Ingredients| 40 Chocolate wafers, reduced calorie(5.3oz) 2 tb Sugar 2 tb Stick Margarine, melted 1 lg Egg Cooking Spray 4 c Vanilla low-fat Yogurt 1 c Cherries, pitted, 1/2 c Semisweet choco minichips 1/2 c Black cherry preserves, melted |
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Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
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Chocolate Mint Ice Cream Pie
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Snicker Pie
In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup. (Upload by user)
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