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| Total: |
25 min |
| Prep: |
25 min |
| Yield: |
8 servings |
Ingredients
- 1/4 teaspoon liquid green food coloring
- 1 container (8 oz.) reduced fat frozen whipped, topping, thawed
- Chocolate curls (optional)
- 2 tablespoons margarine
- 1/4 cup light corn syrup
- 1/2 cup semi-sweet chocolate chips
- 2 cups KELLOGG’S® COCOA KRISPIES® cereal
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 jar (7 oz.) marshmallow creme
- 1 to 1 1/2 teaspoon peppermint flavoring
Instructions
- Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
- Add KELLOGG’S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
- Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
- In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
- Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
231 |
| Total Fat |
6 g |
| Saturated Fat |
3 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
2 g |
| Sugar |
30 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
89 mg |
