I have had some major bloggers block. We have been so busy this holiday season, as have all of you, but I have really struggled posting lately. My sister has bailed me out. I am pregnant, and I have no desire to look at food, and struggle making it. My family has suffered, that's for sure. It has been nice having so many parties and get togethers so that I don't have to cook as much. Now with the holiday's coming to a close, I've got to get back in the groove of making and planning meals. The thought really makes me ill. I like to eat what sounds good to me, but the rest of the family has to like it too. It's definitely a problem, and I can't wait for it to be over. I shouldn't complain. I have very easy pregnancies, compared to my sisters'. The beginning is my hardest part. On to this creamy Symphony pie dessert!
This is my GO TO dessert when I need something speedy, and delicious! I always make this pie to go along with a meal for a neighbor. You put it together in the morning, pop it in the freezer, and don't have to worry about it until you are ready to eat it, or deliver it. I got this recipe from an awesome neighbor who brought it to me after I had my first child. My husband and I fell in love with the dessert and HAD to have the recipe. We were sure that it was complicated, and had some special ingredients in it. We couldn't believe how easy it was. We have tried it several ways, but this is our favorite.
1 King Size Symphony bar (milk chocolate or toffee chip)
1/4 cup water
1 8 oz. tub Cool Whip
Graham Cracker Pie Crust
Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. I do this for about five minutes making sure that all of the chocolate is incorporated. Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks, but I guarantee you that it won't last that long.
***We prefer the Milk Chocolate over the toffee, but they are both fantastic. We stock up on the Symphony bars when they go for 10 for $10. Then we always have them on hand when we need them. This is a great pie to experiment with. We have done a Reese's pie with about 8-10 cups, made the exact same way. It was delicious.