For the crust, mix the cookies with the butter until fully integrated; place them at the bottom of a pie dish previously lined with aluminum foil, refrigerate for 10 minutes and set aside.
For the filling, beat the cream cheese with the sugar, Vanilla Danette® Custard, and the eggs until combined. Divide the mixture into two equal parts and add the Chocolate Danette® Custard to one of them.
Pour the vanilla mixture over the crust of the pie, then pour the chocolate mixture on top and, using a fork, lightly swirl in a circular motion to create the marbled effect.
Place the mold on a baking sheet and bake for 55 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.
Refrigerate for 2 hours or until firm. Unmold and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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