Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Indian Pudding Cake With Molasses Cream

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Ingrients & Directions


Vegetable cooking spray
3/4 c Firmly packed brown sugar
1/3 c Vegetable oil
1/3 c Molasses
1/3 c Nonfat sour cream
1 tb Dark rum
1 ts Vanilla extract
3/4 c Yellow cornmeal
1/2 c All-purpose flour
1 ts Baking powder
1 1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/8 ts Salt
5 Egg whites, at room
-temperature
1/2 ts Cream of tartar
2 tb Brown sugar
2 ts Powdered sugar
8 oz Light cream cheese, (1/2
-tub) softened
1/2 c Nonfat sour cream
1/4 c Sifted powdered sugar
2 tb Molasses
1/2 ts Vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.

Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.

Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.

Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).

Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium

Serving Ideas : Serve with cake.


Yields
8 Servings