COOKIE RIBBON PIE
A chocolate sandwich cookie crust is filled with layers of sweetened cream cheese and chocolate pudding for a delectable no-bake pie.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
- Beat cream cheese and sugar with electric mixer on high speed until well blended. Spread onto bottom of crust; set aside.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate 2 hours or until firm. Spread chocolate topping evenly over pie just before serving. Top with whipped topping. Store leftover pie in refrigerator.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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