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Creamy Chocolate Pie

Serving size: 1 wedge, total servings: 8

1/4 cup unsweetened cocoa powder

2 tablespoons vegetable oil

1/4 cup sugar

4 ounces reduced-fat cream cheese, softened

1 container (12 ounces) frozen light whipped topping, thawed

1 9-inch reduced-fat graham cracker pie crust



1 In a large bowl, combine the cocoa powder and oil. Add the sugar and milk; mix with a spoon until smooth.

2 Add the cream cheese and beat with an electric mixer on medium speed until smooth. With a spoon, fold in the whipped topping until well blended.

3 Pour into the pie crust, cover loosely, and freeze for at least 4 hours, or until firm.


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