1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Crme de cocoa
2 tb Chocolate sprinkles
1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter in
Microwave Oven 1 minute. 2. Combine cookie crumbs and sugar in a
small bowl until well blended. 3. Stir cookie mixture into butter. 4.
Press mixture onto bottom and sides of pie pan. 5. Heat, uncovered,
in Microwave Oven 2 minutes or until crust has a crunchy texture.
Allow to cool while preparing filling. 6. In a medium-sized,
heat-resistant, non-metallic bowl empty package of pudding mix. 7.
Gradually stir in milk until smooth. 8. Heat, uncovered, in Microwave
Oven 2 minutes. 9. Stir and heat an additional 3 1/2 minutes or until
mixture boils. Stir occasionally. 10. Place wax paper on top of
pudding so that a skin does not form and chill in refrigerator. 11.
While pudding is chilling, whip cream. 12. Stir 3 tablespoons crme de
cocoa into pudding. 13. Fold whipped cream into chilled pudding. 14.
Pour into prepared crust and chill 3 to 4 hours or until set. 15.
Garnish top with chocolate sprinkles.
From _The New Deluxe Sharp Microwave Oven Cookbook_
Yields
8 servings