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.