Crust
2 pkgs crushed honey graham crackers (or 22 if in Kroger packaging)
½ cup sugar
2/3 cup butter or margarine
(Set aside 1/3 of it for the top of the pie at the end.)
Melt butter, mix all together until crumbly and well mixed. Press into the bottom of a 9 x 13. Try to get even across the bottom and side. Don’t make too thick in grooves.
Bake at 350’ for 8-9 min.
The Pie
· Cream 1 cup plus 4 tablespoons of butter with 1½ cup sugar and ½ cup plus 4 tablespoons of cocoa
· Mix in one (1) egg and beat for 4 to 5 minutes and repeat 3 times
· Fold in 1 16 ounce container of cool-whip and mix well
· Pour into crust and refrigerate for 24 hours.
Sprinkle the rest of the gram crackers on top!
½ cup sugar
2/3 cup butter or margarine
(Set aside 1/3 of it for the top of the pie at the end.)
Melt butter, mix all together until crumbly and well mixed. Press into the bottom of a 9 x 13. Try to get even across the bottom and side. Don’t make too thick in grooves.
Bake at 350’ for 8-9 min.
The Pie
· Cream 1 cup plus 4 tablespoons of butter with 1½ cup sugar and ½ cup plus 4 tablespoons of cocoa
· Mix in one (1) egg and beat for 4 to 5 minutes and repeat 3 times
· Fold in 1 16 ounce container of cool-whip and mix well
· Pour into crust and refrigerate for 24 hours.
Sprinkle the rest of the gram crackers on top!
No comments:
Post a Comment