KitchenAid KHB100ER Use & Care Guide - Page 26

Fudge Ribbon Cream Pie Crust 12 pecan shortbread cookies, broken 2 tablespoons butter or margarine, melted Filling 3⁄4 cup Hot Fudge Sauce (see page 16),* warmed slightly 4 ounces cream cheese, softened 1 tablespoon sugar 11⁄4 teaspoons vanilla 1 package (3.4 oz.) instant cheesecake pudding and pie filling mix 11⁄2 cups milk, divided Topping 2 tablespoons Hot Fudge Sauce (see page 16),* warmed slightly 1 teaspoon whipping cream 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 1⁄2 cup milk. Whisk at Speed 1 for 10 to 15 seconds to mix, scraping beaker as needed. Add remaining 1 cup milk, 1⁄2 cup at a time, whisking at Speed 1 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. 24