Thursday, January 14, 2010

Chocolate Mousse Pie

Luxurious chocolate mousse layered with vanilla ice-cream on a sweet Oreo cookie crust by Lacey Johnston.
Serves 6 - 8.
  • 1 1/2 cups 2% Milk, cold
  • 1 pkg. Oreo Cookies
  • 1 pkg. Jell-O Instant Chocolate Pudding Mix
  • 1 quart Vanilla Ice-Cream, softened
  • 1 cup Cool Whip Topping
  1. Place cookies in a food processor, blend till finely crushed.
  2. Spread evenly into a 9" pie place, press onto bottom and side of dish with even pressure to form crust.
  3. Bake in a 375* degree oven for 4 - 5 minutes or until edges are browned, let cool completely before filling.
  4. Beat softened ice-cream in a large bowl with electric mixer until spreadable.
  5. Evenly spread the ice-cream into the cooled pie crust until half full.
  6. Cover pie with foil and freeze till ice-cream hardens, at least 2 hours.
  7. Pour milk into large bowl, adding dry pudding mix.  Beat with wire whisk 2 minutes.
  8. Gently fold in cool whip with spatula.
  9. Evenly spread chocolate mousse over ice-cream layer.
  10. Cover with foil and freeze, at least 4 hours.
  11. Remove from freezer 10 minutes before serving.  Keep leftovers in freezer.

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