KitchenAid KHB100 Instructions And Recipes Manual page 26

Crust
12 pecan shortbread
cookies, broken
2 tablespoons butter or
margarine, melted
Filling
3 ⁄ cup Hot Fudge Sauce
4
(see page 16),*
warmed slightly
4 ounces cream
cheese, softened
1 tablespoon sugar
1 1 ⁄ teaspoons vanilla
4
1 package (3.4 oz.)
instant cheesecake
pudding and pie
filling mix
1 1 ⁄ cups milk, divided
2
Topping
2 tablespoons Hot
Fudge Sauce (see
page 16),* warmed
slightly
1 teaspoon whipping
cream
Fudge Ribbon Cream Pie
Crust: In chopper attachment bowl with blade,
place cookies. Insert chopper adapter into motor
body and lock adapter onto bowl. Chop at Speed 9
for 10 to 15 seconds, or until finely chopped. Add
butter; chop at Speed 4 about 10 seconds, or until
blended. Press crumb mixture evenly over bottom
and sides of 9-inch pie plate. Bake at 375°F for
8 to 10 minutes, or until light golden and set. Cool.
Filling: Spread Hot Fudge Sauce in bottom of crust.
Chill until set, about 20 minutes.
In blending beaker, place cream cheese. Insert whisk
into whisk adapter and adapter into motor body.
Whisk at Speed 3 for 5 to 8 seconds, or until
smooth. Add sugar and vanilla; whisk at Speed 3
about 10 seconds to blend. Add pudding mix and
1 ⁄ cup milk. Whisk at Speed 1 for 10 to 15 seconds
2
to mix, scraping beaker as needed. Add remaining
1 cup milk,
about 10 seconds each time and scraping beaker as
needed. Increase to Speed 4; whisk 20 seconds.
Increase to Speed 9; whisk 25 to 35 seconds, or
until slightly thickened. Pour over chilled fudge layer
in pie plate.
Topping: In small bowl, combine Hot Fudge Sauce
and cream. Drizzle over pie; draw knife blade
through drizzle, if desired. Refrigerate until set,
about 30 minutes.
Yield: 8 servings.
*Prepared hot fudge topping may be substituted.
Per Serving: About 420 cal, 5 g pro, 41 g carb,
26 g total fat, 14 g sat fat, 60 mg chol, 320 mg sod.
⁄ cup at a time, whisking at Speed 1
1
2
24