This recipe was given to me by the lovely Barbara Sloan. I made it yesterday and was able to find fat free sweetened condensed milk, fat free whipped topping, and 1/3 less fat cream cheese. It's a great desert to make ahead of time.
Note: It makes 2 pies
2 Ready Crusts chocolate pie crust (6oz)(Oreo pie crusts are great too!)
1 pkg. (8oz) cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
16 Keebler Fudgeshoppe Grasshopper Cookies, coarsely crushed
1 tub (8oz) frozen non-dairy whipped topping, thawed
Green food coloring
Serving: 8
Directions:
1.With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Stir in food coloring.
2.Add crushed cookies, fold in whipped topping, and pour into 2 pie crusts. Chill at least three hours. Garnish as desired. Serve chilled. Refrigerate leftovers. (We put ours in the freezer or it was too runny.)
Helpful Hint: Top with chocolate shavings, additional cookie pieces or mint leaves.
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