79 Less Calories
30 mg Less Cholesterol
20 chocolate wafer cookies, coarsely crushed Nabisco Famous Choc. Wafers - 1 cup crushed
3 tablespoons light stick butter
1 envelope unflavored gelatin
1/4 cup cold water
1 (7 1/2-ounce) jar marshmallow crème
15 hard peppermint candies, crushed (1/2 cup)
2 tablespoons low-fat (1%) milk
1 1/2 cups fat-free non-dairy whipped topping
Put the cookies in a food processor and pulse until finely ground. Add the butter and process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of a 9-inch pie plate.
Soften gelatin in water 5 minutes; set aside. Combine marshmallow crème, candies, and milk in small saucepan and cook, stirring occasionally, over low heat, until candy melts, 5 – 6 minutes. Transfer the marshmallow mixture to a large bowl. Stir in the gelatin mixture until blended. Let cool to room temperature; fold in the whipped topping. Pour the mixture into crust. Chill until set, at least 2 hours.
228 Cal (18% from Fat, 2% from Protein, 80% from Carb); 1 g Protein; 4 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 45 g Carb; 1 g Fiber; 30 g Sugar; 14 mg Calcium; 1 mg Iron; 134 mg Sodium; 4 mg Cholesterol
Original Recipe by Paula Deen: Bob’s Peppermint Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 5 min
Cook Time: 10 min
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