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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I came up with this fun dessert when I was bored one afternoon last summer. I use light ingredients to cut down on unneccessary calories and fat. Ingredients:
1 low fat graham cracker pie crust |
8 ounces cool whip lite |
7 ounces marshmallow creme |
8 ounces light cream cheese |
1 teaspoon vanilla extract |
1/3 cup dark chocolate chips, divided |
1/3 cup caramel sauce, divided |
1 cup pecan halves, divided |
Directions:
1. toast pecans over medium heat for about 5 minutes.
2. coarsely chop half of the pecans and set aside.
3. melt chocolate in microwave for about 20 seconds and stir, repeat if necessary until smooth.
4. pour 2/3 of the melted chocolate into the crust and smooth with a spoon
5. sprinkle the chopped pecans over the chocolate covered crust and set aside.
6. in a mixing bowl, combine the cream cheese, vanilla, and marshmallow creme until smooth.
7. fold in coolwhip.
8. fold in 2/3 of the caramel sauce until just ribboned through.
9. pour mixture into pie crust.
10. drizzle with remaining caramel sauce and melted chocolate.
11. top with remaining pecans.
12. refridgerate for several hours before serving.
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