Recipe courtesy of Juan Carlos Cruz
Mississippi Mud Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 298 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 1 grams
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
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.