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

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. Fold in dessert topping. 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 217, fat 8.5g, 34% calories from fat, cholesterol 15mg, protein 5.2g, carbohydrates 31.5g, fiber 1.3g, sugar 20.5g, sodium 250mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.6, Lean meat: 0.0, Fat: 1.4, Sugar: 0.7, Very lean meat protein: 0.6

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