Holiday Recipe Guide 2009

Marian McKee, Scottsbluff, NE

1chocolate cookie piecrust

Chocolate Fudge Layer:

1 C sugar

⅓ C milk

¼ C shortening

¼ tsp salt

1 heaping T dry cocoa powder

Combine all the “fudge” ingredients and begin stirring when put on stove. Bring to a rolling boil and boil one minute only, stirring continuously. Remove from heat and stir continuously until cool. Pour into pie shell and spread evenly. The fudge layer should be of silky texture. If it’s a sugary texture it has boiled too long. Let set a half hour before adding the pie filling.

Pie Filling:

6 oz raspberry yogurt

1 C whole, fresh raspberries

1 envelope unflavored gelatin dissolved in ¼ cup grape juice.

1½ C whipped topping

Put whipped topping in small electric mixer bowl, begin mixing slowly. Add yogurt first, slowly ad gelatin mixture. Beat well on medium speed. Carefully stir in the whole raspberries by hand. Pour into pie shell. Chill half an hour or more. Sprinkle chocolate crumbs on top.

Check Out Our Holiday Recipe Guide Sponsors!

Bytes Computers
Carr-Trumbull Lumber
Century Lumber
Compliments
The Flower Basket
Frame Masters
Johnson Cashway
Panhandle Coop
Platte Valley Bank
Table Mountain Vineyard
Western Nebraska Community College