Black Bottom Pie II

1. 1

   In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.

2. 2

   Combine cookie crumbs and sugar in a small bowl until well blended.

3. 3

   Stir cookie mixture into butter.

4. 4

   Press mixture onto bottom and sides of pie pan.

5. 5

   Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture.

6. 6

   Allow to cool while preparing filling.

7. 7

   In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.

8. 8

   Gradually stir in milk until smooth.

9. 9

   Heat, uncovered, in Microwave Oven 2 minutes.

10. 10

    Stir and heat an additional 3 1/2 minutes or until mixture boils.

11. 11

    Stir occasionally.

12. 12

    Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.

13. 13

    While pudding is chilling, whip cream.

14. 14

    Stir 3 tablespoons creme de cocoa into pudding.

15. 15

    Fold whipped cream into chilled pudding.

16. 16

    Pour into prepared crust and chill 3 to 4 hours or until set.

17. 17

    Garnish top with chocolate sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.