Steps for Mudd Pie
1) Preheat oven to 350 degrees F.
2) Spray a 9-inch pie plate with spray.
3) In a medium bowl, mix the vanilla wafers with the cocoa powder and powdered sugar. Add the butter and combine them using a fork. The crumbs should be just sticking, but not soggy. Spoon the crumb mixture into the pie plate. Using a piece of waxed paper, press the crumbs to cover the bottom and the sides of the plate evenly. Bake the crust for 6-8 minutes. Place it on a baking rack to cool, about 15-20 minutes.
Remove the Ice Cream from the freezer to soften. (You should allow it to become just slightly softened, but not melted or soup-like).
4) Using an extra large spoon, spooning small amounts of ice cream at a time, layer the ice cream into the cooled pie crust, forming an even mound. When the pie plate is full and heaping, smooth the top with a spatula. Return the pie to the freezer for at least 30 minutes and up to 1 hour to harden completely. Remove it from the freezer. Add the hot fudge to a small, microwave-safe bowl and microwave it on low in 15 second increments until just hot, stirring between intervals.
5) Slice the pie into 12 pieces. Transfer a piece to a serving plate and spoon 2 teaspoons of the hot fudge evenly over the top. Add 1 tablespoon of the whipped topping. Repeat with the remaining slices or return the remainder of the pie to the freezer until ready to serve.
Makes 12 pieces. Each piece has: 169 calories, 7 g protein, 35 g carbohydrates, 5 g
fat, 2 g saturated fat, 43 mg cholesterol, 6 g fiber, 173 mg sodium
You save: 174 calories, 15 g fat, 10 g saturated fat + YOU GAIN 5 g fiber Traditional serving: 343 calories, 3 g protein, 43 g carbohydrates, 20 g fat, 12 g saturated fat, 49 mg cholesterol, 1 g fiber, 210 mg sodium
Steps for Chocolate "Fudge" Sauce
1) Add the agave and cocoa powder to a medium resealable plastic container (a round one will be easiest to mix in). Using a sturdy whisk, mix until well combined and no lumps remain from the cocoa powder. Allow it to sit a few hours before using (it will taste fine immediately, but it thickens into a more fudge-like sauce over time).