Charlene Patton's Caramel Espresso Pie
CARAMEL ESPRESSO PIE
1 tablespoon instant espresso granules
2 teaspoons vanilla
2 8-ounce packages soy cream cheese, softened
1 cup powdered sugar
¼ cup caramel topping
1 6-oz chocolate cookie crust, 8-inch
½ cup whipped cream, optional
¼ cup caramel topping, optional
Combine in small bowl espresso granules and vanilla; stir to dissolve and set aside. In medium bowl mix soy cream cheese and powdered sugar until light and fluffy. Add caramel topping and dissolved espresso mixture; thoroughly blend. Pour mixture into prepared chocolate cookie crust. Refrigerate 4 hours. Makes 8 servings.
Serving suggestions: Drizzle each serving with caramel topping, top with whipped cream and chocolate heart, chocolate covered cocoa bean or fresh strawberry.
Nutrition per serving (109.6 g): 362 calories, 25 g fat, 1 g fiber, 4 g saturated fat, 2 g trans fats, 36 g carbohydrates, 5 mg cholesterol, 389 mg sodium, 7 g protein, 92 mg calcium