Chocolate Pie
Crust:
1 bag of Oreo cookies, not double stuffed,
crushed
1/3 cup melted butter mix together thoroughly
press into 2 pie pans
Filling:
3 - 4.25 oz symphony bars with toffee and almonds
3 - 8 oz cool whip, thawed in fridge
melt symphony bars in top of double boiler take off heat add 1 container of cool whip stir till well chilled.
By Eryn
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