The title says it all. This creamy, decadent chocolate cream pie is lighter than cheesecake, but it has more "oompf" than your average cream pie. It's creamy, chocolate-y, and so yummy!
1 8-ounce block fat-free cream cheese, room temperature
1 large pre-made chocolate cookie pie crust
½ teaspoon Almond Extract, or 1 or 2 teaspoon Amaretto liquor
1 package cook & serve chocolate pudding mix (the one that calls for 3 cups of milk)
1 cup semi-sweet chocolate chips
1 cup fat-free milk
1½ cups fat-free half & half
½ cup heavy cream
1 tablespoon vanilla extract
1-½ Tbsp sugar
½ container Chocolate Cool Whip
Chocolate Shavings (or mini-chocolate chips), for garnish
No nutrition information available
In a large saucepan, prepare the cook & serve pudding according to the directions on the box, substituting the 3 cups of milk with the fat-free milk, fat-free half & half, and the whipping cream. Continue stirring pudding, making sure that it doesn’t stick to the bottom of the pan. Once it’s smooth and starting to thicken, mix in cream cheese, sugar, vanilla, almond extract (or Amaretto), and chocolate chips, and continue stirring until smooth.
Pour into prepared pie crust and cover top with plastic wrap, coating the top with the plastic wrap to prevent a skin from forming. Put in refrigerator and chill for at least 3 hours, making sure pie is thoroughly chilled.
Remove from fridge and remove plastic wrap. Top with Chocolate Cool Whip and chocolate shavings (or mini-chocolate chips). Store in refrigerator. Can also be frozen.