Fudge Ribbon Cream Pie
Crust
12pecan shortbread cookies, broken
2tablespoons butter or margarine, melted
Filling
3⁄4 cup Hot Fudge Sauce (see page 16),* warmed slightly
4ounces cream cheese, softened
1tablespoon sugar 11⁄4 teaspoons vanilla
1package (3.4 oz.) instant cheesecake pudding and pie filling mix
11⁄2 cups milk, divided
Topping
2tablespoons Hot Fudge Sauce (see page 16),* warmed slightly
1teaspoon whipping cream
Crust: In chopper attachment bowl with blade, place cookies. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 9 for 10 to 15 seconds, or until finely chopped. Add butter; chop at Speed 4 about 10 seconds, or until blended. Press crumb mixture evenly over bottom and sides of
8 to 10 minutes, or until light golden and set. Cool.
Filling: Spread Hot Fudge Sauce in bottom of crust. Chill until set, about 20 minutes.
In blending beaker, place cream cheese. Insert whisk into whisk adapter and adapter into motor body. Whisk at Speed 3 for 5 to 8 seconds, or until smooth. Add sugar and vanilla; whisk at Speed 3 about 10 seconds to blend. Add pudding mix and
1⁄2 cup milk. Whisk at Speed 1 for 10 to 15 seconds to mix, scraping beaker as needed. Add remaining 1 cup milk, 1⁄2 cup at a time, whisking at Speed 1 about 10 seconds each time and scraping beaker as needed. Increase to Speed 4; whisk 20 seconds. Increase to Speed 9; whisk 25 to 35 seconds, or until slightly thickened. Pour over chilled fudge layer in pie plate.
Topping: In small bowl, combine Hot Fudge Sauce and cream. Drizzle over pie; draw knife blade through drizzle, if desired. Refrigerate until set, about 30 minutes.
Yield: 8 servings.
*Prepared hot fudge topping may be substituted.
Per Serving: About 420 cal, 5 g pro, 41 g carb,
26 g total fat, 14 g sat fat, 60 mg chol, 320 mg sod.
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