1 c Buttermilk baking mix
1/4 c Cocoa
1/4 c Unsalted butter, softened
2 tb Sugar
3 tb Boiling water
6 oz Fat-free cream cheese,
-softened
1/2 c Powdered sugar
1 ts Vanilla extract
1 c Light frozen dessert topping
1 1/4 lb Cherry light pie filling
1 tb Chocolate fudge topping
Prepare chocolate pie shell: Preheat oven at 450. Combine first 4
ingredients in a bowl. Add boiling water. Stir vigorously until a very
soft dough forms. Press dough firmly with floured fingers in an ungreased
9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake
8-10 minutes, until set. Cool.
Combine cream cheese, powdered sugar and vanilla in a bowl and mix until
well blended. Fold in dessert topping. Spoon into pie shell and spread
with pie filling. Drizzle with toppinigs. Refrigerate at least 8 hours,
until set. This recipe serves 10.
Yields
1 Servings
