Chocolate-Macadamia Nut Pie

Prep: 15 minutes
Freeze: 8 hours
Serving size: 1 wedge
Yield: 10 servings

• 1 2⁄3 cups crushed sugar-free chocolate sandwich cookies
• 3 tablespoons butter
• Cooking spray
• 2 cups chocolate no-sugar-added ice cream, softened
• 1 (3 1⁄2-ounce) jar macadamia nuts, coarsely chopped
• 2 (8 ounce) containers fat-free frozen whipped topping, thawed
• Shaved sugar-free chocolate bars (optional)
• Toasted macadamia nuts (optional)
• Whipped topping (optional)

1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-in. springform pan coated with cooking spray.
2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust.
3. Cover and freeze until firm.
4. To serve, remove sides of springform pan, let stand 10 minutes before serving. Garnish with chocolate shavings, toasted nuts and whipped topping, if desired (chocolate, nuts and whipped topping not included in nutrition analysis).

NUTRITION ANALYSIS per serving:

Calories 276 Total Fat 16 g (Saturated 4 g)

Carbohydrates 33 g Dietary Fiber 1 g

Cholesterol 9 mg Protein 3 g

Sodium 134 mg

Dietary Exchanges: 2 Starch, 3 Fat

Recipe adapted with permission from All-New Complete Step-by-Step Diabetic Cookbook © 2006 Oxmoor House, Inc.