Mississippi Mud Pie

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup low-fat chocolate wafer cookies (from 3 cups cookies)
  • 1 tablespoon brown sugar
  • 1 teaspoon canola oil
  • 1 teaspoon instant espresso, mixed with 1 tablespoon hot water, plus 4 teaspoons instant espresso, mixed with 1 tablespoon water
  • 14 ounces puffed marshmallow cream
  • 8 ounces non-fat frozen whipped topping, thawed
  • 2 tablespoons cocoa powder
  • 1 -ounce semisweet chocolate, shaved
Directions
  • In a food processor, combine wafer cookies with brown sugar, canola oil, and 1 teaspoon espresso dissolved in water. Process until ground. Press mixture into a 9-inch pie pan.

  • Place marshmallow cream into a large bowl and fold in the non-fat frozen whipped topping. Divide the mixture into 2 separate bowls. Fold cocoa powder into 1 of the bowls and then spread over crust. Fold 4 teaspoons espresso dissolved in water into the second bowl and then spread over filling.

  • Refrigerate for 2 hours or until set. Slice with a hot, wet knife. Top with shaved chocolate.


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