Frozen Butterfinger Pie

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* Exported from MasterCook *

 

Frozen Butterfinger Pie

 

Recipe By : Cooking Light, March 1999

Serving Size : 9 Preparation Time :0:00

Categories : Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

40 chocolate graham crackers -- (10 full cookie

-- sheets)

1 1/2 tablespoons butter or stick margarine -- melted

1 large egg white

cooking spray

4 cups vanilla fat-free frozen yogurt

3 tablespoons light-colored corn syrup

3 tablespoons creamy peanut butter

1 tablespoon fat-free milk

1 (2.1-ounce) chocolate-covered crispy peanut-buttery

-- candy bar (such as Butterfinger) -- chopped

 

1. Preheat oven to 350ø.

 

2. Place graham crackers in a food processor; pulse until crumbly. Add

butter and egg white; pulse until moist. Press crumb mixture into a 9-inch

pie plate coated with cooking spray. Bake at 350ø for 8 minutes; cool on a

wire rack 15 minutes. Freeze 15 minutes.

 

3. Remove yogurt from freezer, and let stand at room temperature for 15

minutes to soften. Spoon half of yogurt into prepared crust.

 

4. Combine the corn syrup, peanut butter, and milk in a small bowl,

stirring until smooth. Drizzle half of the peanut butter mixture over the

yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the

procedure with remaining yogurt, peanut butter mixture, and candy bar.

Cover with plastic wrap, and freeze for 3 hours or until firm. Yield: 9

servings (serving size: 1 wedge).

 

CALORIES 230 (30% from fat); FAT 7.6 g (sat 2.5g, mono 2.1g, poly 1.1g);

PROTEIN 6.1g; CARB 36.6g; FIBER 1g; CHOL 5mg; IRON l.4mg; SODIUM 221mg; CALC

104mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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