2 tb Margarine
1/4 c Light corn syrup
1/2 c Semi-sweet chocolate chips
2 c Cocoa Crispies cereal
1 Unfavored gelatin
1/4 c Cold water
1 Marshmellow cream; 7 oz
1 1/2 ts Peppermint flavoring
1/4 ts Green food coloring; liquid
2 dr Blue food coloring; liquid
1 Whipped topping
1 Vegetable cooking spray
1 Place margarine; corn syrup
over low heat, stirring constantly, until melted and smooth. Remove from
heat. 2) Add Cocoa Crispies cereal to choclate mixture. Stir until cereal
is coated. With back of spoon, shape mixture evenly in bottom and on side
of 9-inch pie pan coated with cooking spray. (if mixture is too soft,
refrigerate about 5 minutes.) Chill crust. 3) Combine gelatin and water in
small saucepan. Let stand 1 minute. Place over low heat, stirring
constantly, until gelatin has dissolved. Remove from heat. 4) In large
mixing bowl, combine Marshmellow creame, flavoring, colors, and warm
gelatin, mixing until smooth. Thoroughly fold in thawed whipped topping. 5)
Spoon filling into chilled crust. Refrigerate 3 hourss or until firm. Serve
garnished with addtional whipped topping and chocolate curls, if desired.
Nutritional facts: Serving size, 1 slice (88 grams) Calories 300, Fat cal
90 % daily value, Total fat 15% (10 gm) Sat fat 30% (6 gm) Cholest 0% (0mg)
Sodium 6% (135mg) Total Carb 16% (48gm) Fiber 3% (1gm) Sugar 36gm Protein
5gm
Yields
8 Servings