French Silk Pie
- Feb 2, 2017
- 1 min read
4 Servings 1/2 c butter, softened 2/3 c Splenda 2 oz unsweetened baking chocolate 1 tsp vanilla
1/2 c refrigerated or frozen egg product
Mix thawed Cream butter and Splenda together. Melt chocolate and blend into butter mixture when cooled. Stir in vanilla. Add egg product. Beat well with mixer until smooth. Chill 1-2 hours minimum. Top with Cool Whip Free whipped cream, if desired.
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