Item: No Bake Dessert - Double Chocolate Flavored With Oreo cookie crust mix
Size: 9 oz
Directions: To Prepare, You Will Need: Crust: 4 Tbsp. margarine or butter, melted; Filling:
1-2/3 Cups cold milk (For Best Results: Use 2% reduced fat or whole milk. Fat free,
1% lowfat and lactose-free milk can also be used. Prepared nonfat dry milk is not
recommended for best flavor. Filling will not set if made with soy milk. 1. To Make
Crust: Stir Crust Mix and 4 Tbsp. melted margarine or butter in 9-inch pie plate
until crumbs are evenly moistened. Press crumb mixture firmly against side of pie
plate, using measuring cup or large spoon. Then, press remaining crumb mixture firmly
onto bottom of pie plate. 2. To Make Filling: Pour 1-2/3 cups cold milk into medium
mixing bowl. Add Filling Mix. Beat with electric mixer on low speed 30 sec. Beat
on High speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least
1 hour. 3. To Serve: Dip pie plate, just to rim, in hot water 30 sec. for easy cutting
and serving. Store, covered, in refrigerator. Tips: To Freeze: Wrap tightly; freeze
up to 2 weeks. Thaw in refrigerator 3 hours before serving. To Double Recipe: Prepare
2 packages in 13 x 9-inch pan.
Ingredients: Filling Mix: Sugar, Modified Cornstarch, Cocoa (Processed with Alkali), Partially
Hydrogenated Palm Kernel Oil, Dextrose, Sodium Phosphate, Contains Less than 2% of
Natural and Artificial Flavor, Sodium Caseinate (from Milk), Calcium Sulfate, Cellulose
Gel, Cellulose Gum, Propylene Glycol Monostearate, Tetrasodium Pyrophosphate, Acetylated
Monoglycerides, Mono- and Diglycerides, Soy Lecithin, Red 40, Yellow 5, Blue 1. Crust
Mix: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, thiamin Mononitrate,
Riboflavin, Folic acid), Sugar, Canola Oil, Cocoa (Processed with Alkali), High Fructose
Corn Syrup, Baking Soda, Salt, Soy Lecithin, Chocolate, Artificial Flavor.
UPC 12: 043000217207
Number of scans:
Last modified: Tuesday, 07-Sep-2010 11:55 PM ET
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