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27
English
Recipes
Fudge Ribbon Cream Pie
Crust
12 pecan shortbread cookies,
broken
2 tablespoons butter or
margarine, melted
Filling
3
/
4
cup Hot Fudge Sauce,*
warmed slightly
4 ounces cream cheese,
softened
1 tablespoon sugar
1
1
/
4
teaspoons vanilla
1 package (3.4 oz.) instant
cheesecake pudding and pie
lling mix
1
1
/
2
cups milk, divided
Topping
2 tablespoons Hot Fudge Sauce,*
warmed slightly
1 teaspoon whipping cream
Crust: In chopper attachment bowl with blade,
place cookies. Insert chopper adapter into motor
body and lock adapter onto bowl. Chop at Speed 3
†
for 10 to 15 seconds, or until nely chopped. Add
butter; chop at Speed 1 about 10 seconds, or until
blended. Press crumb mixture evenly over bottom
and sides of 9-inch pie plate. Bake at 375°F for
8 to 10 minutes, or until light golden and set. Cool.
Filling: Spread Hot Fudge Sauce in bottom of crust.
Chill until set, about 20 minutes.
In blending jar, place cream cheese. Insert whisk
into whisk adapter and adapter into motor body.
Whisk at Speed 1 for 5 to 8 seconds, or until
smooth. Add sugar and vanilla; whisk at Speed 1
about 10 seconds to blend. Add pudding mix and
1
/
2
cup milk. Whisk at Speed 1 for 10 to 15 seconds
to mix, scraping beaker as needed. Add remaining
1 cup milk,
1
/
2
cup at a time, whisking at Speed 1
about 10 seconds each time and scraping beaker
as needed. Increase to Speed 2; whisk 20 seconds.
Increase to Speed 3
†
; whisk 25 to 35 seconds, or
until slightly thickened. Pour over chilled fudge layer
in pie plate.
Topping: In small bowl, combine Hot Fudge Sauce
and cream. Drizzle over pie; draw knife blade
through drizzle, if desired. Refrigerate until set,
about 30 minutes.
Yield: 8 servings.
*Prepared hot fudge topping may be substituted.
Per Serving: About 420 cal, 5 g pro, 41 g carb,
26 g total fat, 14 g sat fat, 60 mg chol, 320 mg sod.
†
Model KHB2351 only
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