Time passes too quickly these days; I haven’t posted a recipe for almost 3 weeks! Did you all think we stopped eating? The food deliveries have been a steady stream of dessert items - cake mixes, cookies, and even some gluten free baking mixes. June has definitely been the month of desserts! Before you get the impression all we eat is dessert, I did prepare an awesome Twice Baked Potato Casserole and a superb array of luncheon dishes featuring flavored sour cream however, I’ll save those recipes for another day.
The first delivery was a box of Nabisco’s new Newton Fruit thin cookies. As soon as I opened the package I new exactly what their fate would be. These cranberry citrus oatmeal cookies arrived just in time to become the crumb crust of Dad’s favorite dessert, chocolate pudding pie! Admittedly, being a part of the Food Buzz Tastemaker Program is lots of fun and an honor for a common self-proclaimed foodie like me.
The cookies taste a bit like a graham cracker but not as sweet yet with a hint of the original Fig Newton cookie flavor mixed in. While the initial texture is crunchy, these cookies melt in your mouth and are quite delish! The cranberry bits add a chewy sweetness, complimenting, perhaps even enhancing the oat flavor. They proved to be a very tasty crumb crust for the chocolate pudding pie.
Cookie Crumb Pie Crust
1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
6 Tbsp butter or margarine, melted
1/4 cup brown sugar
Chocolate Pie Filling
1 1/2 cups milk (I used low fat)
1 3.5 oz package chocolate instant pudding mix
1 cup light sour cream
Preheat oven to 300.
Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.
Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.
Thanks to Nabisco in conjunction with Food Buzz for providing the Newton's Fruit Thins!
Are you Hungry? ♥
The cookies taste a bit like a graham cracker but not as sweet yet with a hint of the original Fig Newton cookie flavor mixed in. While the initial texture is crunchy, these cookies melt in your mouth and are quite delish! The cranberry bits add a chewy sweetness, complimenting, perhaps even enhancing the oat flavor. They proved to be a very tasty crumb crust for the chocolate pudding pie.
Cookie Crumb Pie Crust
1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
6 Tbsp butter or margarine, melted
1/4 cup brown sugar
Chocolate Pie Filling
1 1/2 cups milk (I used low fat)
1 3.5 oz package chocolate instant pudding mix
1 cup light sour cream
Preheat oven to 300.
Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.
Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.
Thanks to Nabisco in conjunction with Food Buzz for providing the Newton's Fruit Thins!
Are you Hungry? ♥
Comments Recipe Tags: baking, Cookie Crumb Crust, dessert, pie
