Total Time
30mins
Prep 30 mins
Cook 0 mins

This recipe came from a recent issue of Cooking Light.

Ingredients Nutrition

  • 34 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers)
  • 4 teaspoons butter, melted
  • cooking spray
  • 34 cup extrastrong brewed coffee
  • 1 14 teaspoons unflavored gelatin
  • 1 (8 ounce) package fat free cream cheese
  • 1 (8 ounce) package low-fat cream cheese
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 3 cups frozen fat-free whipped topping, thawed
  • 12 teaspoon unsweetened cocoa

Directions

  1. Preheat oven to 350 degrees.
  2. Combine chocolate wafer crumbs and butter, tossing with a fork until well combined.
  3. Firmly press mixture into the bottom of a 9-inch spring-form pan coated with cooking spray.
  4. Bake at 350 degrees for 10 minutes, cool completely.
  5. Pour brewed coffee into a medium microwave-safe bowl.
  6. Sprinkle the gelatin over coffee, let stand 10 minutes.
  7. Combine cheeses and milk in a food processor, process until smooth.
  8. Microwave coffee mixture at"high" for 20 seconds.
  9. Add coffee mixutre to cheese mixture, and process until well combined.
  10. Pour cheese mixutre into prepared crust.
  11. Cover and refrigerate overnight.
  12. Spread the whipped topping evenly over filling, sprinkle cocoa over pie.
  13. Chill 1 hour before serving.

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