Kalua & Cream Pie

The original recipe called for sugar free chocolate cookies for the crust, but I have not had any luck finding them.  I just use the "Oreo" cookie crust available most anywhere.  The nutrition facts on the "Oreo" crust state that sugar grams for a 1/8 pie piece is 7.  Not only is that below my Dr.'s threshold of 10, but I always figure WLS servings at half of a regular serving, so the sugar grams in the "Oreo" crust is a negligible 3.5.

Kalua & Cream Pie  

1 "Oreo" cookie pie crust
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda granular (not the packets)
1/4 cup DaVinci sugar-free Kalua syrup
One 8-ounce container Cool Whip, thawed
1/2 cup sugar-free Hot Fudge toppping, warmed with a few squirts of sugar free Hershey's syrup to thin it a bit
Sugar-free dark chocolate shavings for garnish (again, if SF is available, fine, but I have used the regular Hershey's Dark as there is not enough to worry about)

In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 of the container of Cool Whip. Pour filling into crust. Spread warmed fudge/syrup over the cream cheese mixture. Cover with protective plastic from pie crust and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings. 
Makes 14 WLS servings.
Per Serving: 182 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 0 g Fiber; 5 g Sugar; 176 mg Sodium

**If you CAN find the cookies and have the time to make the crust yourself:
1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees. In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.**


****The original Raspberry Chocolate Pie called for Raspberry syrup and 1/2 cup of sugar free raspberry jam heated for the topping.****