Ingredients
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1/2 cup light corn syrup (Karo is best)
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1/2 cup half & half light cream
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1/3 cup semi-sweet chocolate chips
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2 tablespoons cocoa powder
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2 tablespoons sugar substitute (Splenda is best)
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1 tablespoon sugar
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1 (8 ounce) package fat free cream cheese, softened, cut into cubes
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1 teaspoon vanilla extract
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1 1/2 cups reduced-calorie whipped topping
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1 (9 inch) chocolate cookie pie crust
Instructions
- Heat syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
- Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
- Pour into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped toopping and cocoa, if desired.
- For a Mocha Pie, stir 2 teaspoons instant coffee granules into the syrup mixture before it is microwaved.