Friday, April 24, 2009

Cookie Corner: Creamy Chocolate Pie Bars

When it gets warm its the perfect time for parties, and everyone loves the guest who brings a delicious desert that is easy, and cold enough to distract from the heat! That is why I was so excited when I found this recipe. Who doesn't love the combination of creamy chocolate pudding, a cheese cake like bottom and creamy whipped topping to finish it off? It is like a chocolate cream pie/ cheesecake baby, only without a lot of the fat and calories! I found this recipe as part of Cooking Light's Lighten Up section- which is great for those of you who want to find your favorite recipes with a few less calories and grams of fat! I have further altered the recipe and made it deliciously light and guilt-free for all those with a sweet tooth like me!
18 graham cracker squares (crushed into fine crumbs) (about 1 1/4 c.)
1/4 c. sugar
6 tbsp. melted soy butter spread
1/4 c finely crushed pecans
1 cup powdered sugar
1/2 cup (4 ounces) Fage Greek yogurt 0%
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)

1. Preheat oven to 325°.

2. To prepare crust, Mix crumbs, pecans, and sugar. Add butter and mix well. Spread into a pan and bake for 6-9 minutes

3. To prepare filling, place 1 cup sugar, yogurt and cream cheese in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.


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