- Total: 25 min
- Prep: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 89 mg
- Total: 25 min
- Prep: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 231
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 89 mg
Ingredients
Directions
- Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
- Add KELLOGG'S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
- Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
- In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
- Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired
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