Schokoladencreme-Pudding-Eisbox-Torte

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für 8 Portionen

• Mix these ingredients with a fork. Use a large mixing bowl. Set inside the refrigerator while you work on the whipped topping.
• 44 g Chocolate fudge SF FF jello instant pudding or 1 box total
• 50 g Hershey's Cocoa 100% cacao Special Dark
• 0.5 serving 1 cup decaf coffee or 1/2 cup total
• 5 g Cinnamon, ground
• 225 g Fage - 0%, plain (8oz)
• Whipped topping—use a well chilled glass or metal bowl much larger than one cup. If you use real heavy whipping cream, pull get the stiff peaks. Half and half doesn’t have enough fat to make that happen even if you whisk or beat all day long.
• 250 g KROGER heavy cream or 1 cup
• (1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream)
• Beat liquid until peaks form, then add slowly
• 5 g Vanilla Extract
• 60 g Splenda or 1/4 cup
• Continue beating until combined. Fold ream mixture into the chocolate mix. Then pour into the pie crust. Arrange 1 ounce of pecan halves around outer edge, evenly spaced. Put pie into freezer for 45 minutes, or refrigerator for 2 hours. Cut into evenly sized pieces and eat immediately.
• 168 g Kroger chocolate graham pie crust or 1 whole crust