• 1 cup buttermilk baking mix
• 1/4 cup cocoa
• 1/4 cup unsalted butter, softened
• 2 Tbs. sugar
• 3 Tbs. boiling water
• 6 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp. vanilla extract
• 1 cup whipping cream, chilled
• 1-1/4 lbs. cherry light pie filling
• 1 Tbs. chocolate fudge topping (optional)

Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.

Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 318, fat 21.9g, 60% calories from fat, cholesterol 64mg, protein 3.5g, carbohydrates 29.4g, fiber 1.3g, sugar 19.3g, sodium 219mg, diet points 8.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.7, Bread: 0.6, Lean meat: 0.2, Fat: 4.0, Sugar: 0.5, Very lean meat protein: 0.0

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