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1.
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In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
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2.
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Combine cookie crumbs and sugar in a small bowl until well blended.
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3.
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Stir cookie mixture into butter.
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4.
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Press mixture onto bottom and sides of pie pan.
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5.
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Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling.
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6.
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In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
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7.
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Gradually stir in milk until smooth.
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8.
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Heat, uncovered, in Microwave Oven 2 minutes.
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9.
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Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally.
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10.
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Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
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11.
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While pudding is chilling, whip cream.
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12.
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Stir 3 tablespoons creme de cocoa into pudding.
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13.
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Fold whipped cream into chilled pudding.
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14.
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Pour into prepared crust and chill 3 to 4 hours or until set.
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15.
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Garnish top with chocolate sprinkles.
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