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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
15 reduced-fat cream-filled chocolate sandwich cookies (such as reduced fat oreos) |
1 tablespoon hot water |
1 teaspoon unsweetened cocoa |
1/2 teaspoon instant espresso or 1 teaspoon instant coffee granules |
cooking spray |
1 1/2 teaspoons unflavored gelatin |
2 tablespoons water |
1 tablespoon instant espresso or 2 tablespoons instant coffee granules |
3 tablespoons sugar |
2 tablespoons unsweetened cocoa |
1 cup evaporated low-fat milk |
2 large egg yolks, lightly beaten |
1/8 teaspoon almond extract |
1 1/4 cups frozen reduced-calorie whipped topping, thawed |
1 tablespoon sliced almonds, toasted |
Directions:
1. To prepare crust, place cookies in a food processor; process until crumbly. Add hot water, 1 teaspoon cocoa, and 1/2 teaspoon espresso; pulse 5 times or just until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray; set aside.
2. To prepare filling, sprinkle gelatin over 2 tablespoons water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 3 minutes). Remove from heat; stir in 1 tablespoon espresso, and set aside. Combine sugar and 2 tablespoons cocoa in a small saucepan over low heat. Gradually add milk; cook until smooth (about 6 minutes), stirring frequently with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat. Stir in gelatin mixture. Place pan in a large ice-filled bowl until filling cools to room temperature (about 15 minutes), stirring occasionally. Stir in almond extract. Spoon filling mixture into a large bowl; chill 30 minutes. Fold in whipped topping. Spoon filling into prepared crust. Chill 8 hours. Sprinkle with almonds.
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