Frozen Chocolate Mud Pie
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- 1 1/2 cups vanilla wafer cookies, in crumbs (about 40 cookies)
- 3 Tablespoons melted butter
- 1 Tablespoon water
- One 3-ounce package low-fat cream cheese, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/3 cup low-fat milk
- One 8-ounce package frozen nonfat whipped topping, thawed
- 1/3 cup mini chocolate chips, plus 2 Tablespoons for garnish
- Step 1Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- Step 2Reserve 1 Tablespoon of the vanilla wafer crumbs for garnish. In a small bowl, combine the remaining ground crumbs with the melted butter and 1 Tablespoon of water. Mix well with a fork until crumbs hold together. Press the mixture into the bottom of the springform pan to make a crust. Make sure to cover the bottom of the pan completely with the mixture. Bake the crust for 15 minutes on the middle rack. Remove pan with baked crust from the oven and allow to cool, about 15 minutes.
- Step 3In a medium-size mixing bowl, using an electric hand mixer or stand mixer, beat the cream cheese, sugar and vanilla until smooth. Then alternate adding the cocoa powder and milk, a little at a time, mixing well in between additions until each portion is completely incorporated. Fold in the whipped topping and 1/3 cup mini chocolate chips.
- Step 4Pour the mixture from Step 3 over the cooled crust in the pan. Freeze the pie for 8 hours or overnight (up to 24 hours.)
- Step 5When ready to serve the pie, release the springform pan and carefully remove the base. (If the pie is sticking to the pan, run a knife or thin spatula along the edge to loosen it from the sides of the pan.) Carefully slide the pie off the springform base onto a serving platter. Sprinkle the reserved 1 Tablespoon of wafer crumbs along the top edges of the pie to make a border. Then generously sprinkle inside the crumb border the 2 Tablespoons of mini chocolate chips reserved for garnish. Serve immediately.