Ingredientes para No Melt Sundae Pie
- Oreo Cookies
- 6 tablespoons (3 ounces) unsalted butter, melted
- Cool Whip Topping
- 2 cups cold milk
- Instant Vanilla Flavor Pudding And Pie Filling
- Semi Sweet Chocolate Baking Squares
- Sweetened Condensed Milk
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Cómo preparar No Melt Sundae Pie
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, combine 2 cups cold milk and 3.4 oz instant vanilla pudding mix. Beat with a wire whisk for 2 minutes, or until well blended and smooth.
- Gently fold in 1 ½ cups whipped topping.
- Reserve ½ cup whipped topping for garnish.
- Pour pudding mixture into the cooled pie crust.
- In a separate small bowl, whisk together 4 oz melted semi-sweet chocolate and ¼ cup sweetened condensed milk until smooth and glossy.
- Drizzle chocolate mixture over the pudding filling.
- Using a knife or toothpick, gently swirl the chocolate and pudding together for a marble effect.
- Freeze for at least 6 hours, or preferably overnight, until completely firm.
- Remove from freezer 15 minutes before serving to allow for slight softening.
- Top with reserved whipped topping and garnish with a maraschino cherry, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
95g
Fat
50g
Carbs
10g
