Andes Mint Cheesecake Brownie Pie
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 tablespoons sugar
- 1 refrigerated pie crust
- 1 - 8 ounce package cream cheese softened
- 1 teaspoon shortening
- 1 - 9x13 brownie mix
- 3/4 cup andes mint baking chips + extra for garnish
- 1 cup cool whip + extra for garnish
- hot fudge
- Carbohydrate 12.7509666666667 g
- Cholesterol 0.202871034509629 mg
- Fat 5.01873637114815 g
- Fiber 0.4899999888738 g
- Protein 0.8071 g
- Saturated Fat 1.9415663575727 g
- Serving Size 1 1 slices of pie (25g)
- Sodium 672.393334512841 mg
- Sugar 12.2609666777929 g
- Trans Fat 0.451836533663852 g
- Calories 99 calories
Preheat oven to 350 degrees. Set the pie crust out 15 minutes before starting. Unroll the crust and place in a 9.5 inch deep dish pie plate. Crimp the edges. Set aside. Prepare the brownie mix according to the package directions. Pour into the pie crust. Cover the edges of the crust with tin foil to keep from burning. Bake for 40-45 minutes. Remove and let cool completely. Gently press the brownie down to make it even all over. Beat the cream cheese and sugar until creamy. Place the Andes mints and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted. Be very careful not to scorch the chocolate. Pour the melted mints into the creamed mixture and beat right away. Fold in the Cool Whip. Spoon onto the cooled brownie pie. Refrigerate until set. Drizzle with hot fudge and top with Cool Whip and extra Andes mint chips.
