Toastmaster 1750 - Manual (Page 21)

20. All-In-One Food Preparation System Use and Care Guide
German Chocolate Fudge Pie
Filling: 4 ounces German’s ® sweet chocolate bar, break into
pieces
11.5 ounces milk chocolate chips
1 cup sour cream
8 ounces cream cheese, softened 1-inch cubes
1 small box instant chocolate pudding & pie filling
1
1 ⁄
2
cups milk
1 ⁄
2
cup pecan halves
Crust: 16 chocolate sandwich cream filled cookies
1 ⁄
3
cup butter, melted
Topping: 1 ⁄
4
cup pecan halves
1. Melt the German chocolate, chocolate chips and sour cream in
sauce pan over medium-low heat, stirring frequently. Remove
from heat and allow to cool.
2. Attach high speed chopper drive to blender body.
3. Add one-half of the cookies to large chopper container. Crush
cookies on speed “II” for 20-25 seconds. Place into a deep,
10-inch round, greased pie plate.
4. Chop other half of cookies and add to pie plate.
5. Melt butter and stir into the crushed cookies. Press into the
bottom and sides of pie plate.
6. Attach low speed chopper drive to blender body. Add pecans to
mini-chopper container and pulse on speed “II” until coarsely
chopped.
7. Place cream cheese, instant pudding and milk in medium sized
deep bowl.
8. Attach mixer attachment head to blender body and insert wire
beaters. Mix for 1 minute on speed “I”. Scrape bowl and mix for
another 1-2 minutes. Scrape bowl as necessary.
9. Add cooled chocolate mixture and 1 ⁄
2
cup of chopped nuts to
pudding mixture. Blend together with wire beaters on speed “I”
for 1 minute, scrape bowl and continue mixing for another
1-2 minutes or until blended.
10. Spread the mixture over the cookie crust and top with 1 ⁄
4
cup
chopped pecans, chill.
Makes 10 slices.
TMR_1750&CAN_IB_18-11-04 11/18/04 11:49 PM Page 20