Monday, October 18, 2010

Symphony Bar Pie

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This dessert is so yummy and so easy.
Let me break it down for you:  Three ingredients.
A graham cracker pie crust.
An 8 oz. tub of cool whip.
One King-sized Symphony Bar.

Mix them all together, stick it in the freezer, and you have a rich, tasty, and crowd-pleasing dessert!

Symphony Bar Pie

1 King-sized Symphony Bar
1 8 oz. tub of Cool Whip, softened
1 graham cracker or chocolate pie crust

In a microwave-safe bowl, heat Symphony Bar for approximately 45 seconds or until just melted.  Make sure that your Cool Whip is slightly softened--not still frozen--or the melted candy bar will not adequately mix when you combine them.  Stir Cool Whip and melted chocolate bar until thoroughly mixed, then pour into graham cracker pie crust.  Freeze for at least an hour.  Serve!

***If Cool Whip is still frozen in middle, microwave for a few seconds to help it thaw a bit, but don't overheat it or it will turn to liquid.
***This pie can be frozen for up to a week prior to serving.  However, if it remains frozen for longer than a few hours, it may need to sit out for a bit so it's easier to serve.
***I like to buy the Symphony Bars when they go on sale and keep them on hand to throw together this dessert for last minute opportunities.
***Feel free to experiment with different types of candy bars.  I like the Symphony Bar with toffee and almonds, but I'm sure any candy would be delicious.
***My pie doesn't look exactly like the one in the picture above.  I think the person who made that cake may have used more than one candy bar to get it extra-chocolate-y.  Feel free to try that, but I think one bar is rich enough for my tastes!

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