Ingredients
The following ingredients have 4 Servings
- 1 sleeve (8 sheets low-fat Graham crackers, finely ground)
- 4 tablespoons light butter (or regular butter, melted)
- 6 ounces fat-free cream cheese
- 4 ounces low-fat cream cheese
- 2 tablespoons cocoa powder
- 2 tablespoons baking blend sweetener (I used Truvia Baking Blend. You can use pure Truvia or Splenda, but you need less. See note.)
- 2/3 cup low-fat chocolate coffee creamer (see note)
- 8 ounce tub fat-free whipped topping
- Marshmallow Ice Cream Topping for garnish (optional)
- Hot Fudge or Chocolate Ice Cream Topping for garnish (optional (sugar-free options are fine))
Instruction
- Mix graham cracker crumbs and melted butter with a fork in a small bowl. Press into a 9” pie plate. Freeze until ready to fill.
- Beat cream cheese until smooth with an electric mixer fitted with the paddle attachment. (You can use a hand mixer, but I always have trouble with lumps. The electric mixer fixes that for me!) Beat in cocoa, sweetener, and coffee creamer. Gently fold in whipped topping.
- Pour into prepared pie shell. Freeze at least four hours or overnight. Drizzle with marshmallow and chocolate ice cream toppings before serving. (The topping is not low-fat, but a little won’t hurt!)
- Let stand at room temperature for about 15 minutes before serving.
