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Chocolate Truffle Pie

Crust: 1 1/2 c reduced fat Oreo® cookie crumbs

1/4 c reduced fat margarine -- melted

3 tbsps granulated sugar

Filling: 1 env unflavored gelatin

1/2 c water

3 ozs unsweetened baking chocolate squares -- melted and

cooled 14 ozs fat-free sweetened condensed milk

1 tsp pure vanilla extract

2 c Cool Whip® Free -- thawed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine gelatin and water in a saucepan. Let stand one minute. Over low heat, stir until gelatin is completely dissolved. Cool. In a mixing bowl, combine chocolate, sweetened condensed milk, gelatin mixture, and vanilla extract. Mix well. Fold in whipped topping. Pour into crust. Chill three hours or until set.

 

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