1 pie crust (9-inch) baked
and cooled completely
3 cups (1
1
⁄
2
pints) light
cherry nut ice cream
1 cup (10) reduced-fat
cream filled chocolate
wafer cookies, cut up
1 cup prepared hot fudge
topping, warmed
slightly
4 cups (1 quart) light
French silk chocolate
or chocolate ice cream
Place cherry nut ice cream and half the cookies
(
1
⁄2 cup) in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about
20 seconds. Spoon quickly into pie crust. Top
evenly with
3
⁄4 cup hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer bowl
with remaining
1
⁄2 cup cookies. Turn to Speed 2 and
mix about 20 seconds. Spoon into pie crust.
Drizzle with remaining
1
⁄4 cup hot fudge topping.
Freeze at least 4 hours.
Yield: 8 servings.
Per serving: About 553 cal, 10 g pro, 91 g carb,
16 g fat, 10 mg chol, 445 mg sod.
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COOKIES AND CREAM SUNDAE PIE
1 can (16 oz.) pumpkin
3
⁄
4
cup firmly packed
brown sugar
3 eggs
1 teaspoon cinnamon
1
⁄
2
teaspoon ginger
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon cloves
1
1
⁄
4
cups low-fat milk
Pie Pastry for One-
crust Pie (see page 56)
Place pumpkin, brown sugar, eggs, cinnamon,
ginger, salt, and cloves in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Stop and scrap bowl. Continuing
on Speed 2, slowly add milk and mix about
1
1
⁄
2
minutes.
Follow procedure for One-crust Pie. Fill with
pumpkin mixture. Bake at 400°F for 40 to
50 minutes, or until knife inserted near center
comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 280 cal,
6 g pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod.
a~b
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TAWNY PUMPKIN PIE
58
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