This incredible pie uses liqueur for its unique minty flavor, but you may substitute 1 teaspoon mint extract and 1 teaspoon vanilla for the liqueur, if you desire.
Makes 8 servings
|2||cups graham cracker crumbs|
|4||tablespoons unsweetened cocoa powder|
|1/4||cup margarine, melted|
|8||ounces fat-free cream cheese, softened|
|1||cup low-fat (1%) milk|
|2||tablespoons green crème de menthe liqueur|
|2||tablespoons white crème de menthe liqueur|
|1||container (4 ounces) frozen nondairy whipped topping, thawed|
- Spray 9-inch pie plate with nonstick cooking spray. Combine cracker crumbs, cocoa and margarine in medium bowl. Press onto bottom and up side of prepared pie plate. Refrigerate. Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in milk until smooth. Stir in both liqueurs and vanilla. Fold in whipped topping. Refrigerate 20 minutes or until chilled, but not set. Pour into chilled crust. Freeze 4 hours or until set.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
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