Mississippi Mud Pie

• 1 cup low-fat chocolate wafer cookies (from 3 cups cookies)
• 1 tablespoon brown sugar
• 1 teaspoon canola oil
• 1 teaspoon instant espresso, mixed with 1 tablespoon hot water, plus 4 teaspoons instant espresso, mixed with 1 tablespoon water
• 14 ounces puffed marshmallow cream
• 8 ounces non-fat frozen whipped topping, thawed
• 2 tablespoons cocoa powder
• 1 -ounce semisweet chocolate, shaved

1. In a food processor, combine wafer cookies with brown sugar, canola oil, and 1 teaspoon espresso dissolved in water.
2. Process until ground.
3. Press mixture into a 9-inch pie pan.
4. Place marshmallow cream into a large bowl and fold in the non-fat frozen whipped topping.
5. Divide the mixture into 2 separate bowls.
6. Fold cocoa powder into 1 of the bowls and then spread over crust.
7. Fold 4 teaspoons espresso dissolved in water into the second bowl and then spread over filling.
8. Refrigerate for 2 hours or until set.
9. Slice with a hot, wet knife.
10. Top with shaved chocolate.

lowfat chocolate wafer cookies, brown sugar, canola oil, instant espresso, cream, nonfat, cocoa powder, chocolate

Taken from www.foodnetwork.com/recipes/mississippi-mud-pie-recipe1.html (may not work)