Almost a year ago to the day you all read about something on Cannibal Kitchen that no one else on the interwebs had begun talking about yet. On April 15th 2011, I did a post about an up and coming film looking for “backers”, to help fund what I felt was a movie that needed to be made. That film was “Chicago Rot”, and I’m happy to say it’s in the final stages of filming and finally has an official trailer.
The last couple of days I’ve felt like I got run over with a dump truck of disease. Although it was hard, I set down the Neti Pot and Emergen-C and picked my head up long enough to actually watch said trailer. I must say, for the first time in days I have that warm fuzzy feeling back, and no its not all the Hot Toddy’s I’ve been drinking. Last week “Chicago Rot” debuted it’s trailer at Fear Fest, and here it is now for all of you to see. So let’s watch the magic unfold, and when you’re done, make sure to make these oddly tasty “Rot Pies”. Want more info on this film? Make sure to read my previous article HERE and then like them on Facebook HERE.
Rot Pies
These are the perfect no fuss, individual dessert for the summer season or any seasonal party. The graham cracker crust pairs perfectly with the chocolate banana pudding-esq center, and is all brought together by the tartness of the strawberries. Even better, it’s a dessert that won’t make you feel like a ton of bricks after you indulge.
Crust Ingredients:
– 6 Cups Cinnamon Graham Crackers (About 2 boxes), Finely crushed
– 12 Tablespoons Sugar
– 2 Cups Butter, Melted
Filling Ingredients:
– 1 Packet Instant Vanilla Pudding Mix (Plus any ingredients suggested by manufacture. Usually it’s 2 Cups Milk)
– 1 (8 ounce) Cream Cheese, at room temperature
– 1 Cup Nutella
– 3 Bananas, Chopped
– 3/4 Cup Powdered Sugar
Additional Ingredients:
– 2 Cupcake Tins Needed
– 1 Container of Strawberries, diced vertically
Directions:
Preheat oven to 350 Degrees F. In a large bowl mix together all crust ingredients. Press into the bottom and up the sides of a lightly greased cupcake tin. Bake for 8-12 minutes, or until firm. When you remove the cooked pie crusts they will have expanded in the center. Just use the back of a 1 Tablespoon and gently press it into the center of the crust and push into the sides forming a more defined hole. Make sure to not press to hard to the bottom of the tin though, or you will make your crusts unstable. These should now look like mini pie crusts. Allow to cool in the tin for 10 minutes before gently removing.
In the meantime, make the pudding according to manufactures instructions. Next, mix in cream cheese, nutella, and bananas until completely combined. Lastly, add sugar, and mix until combined. Pour the mixture into the mini pie crusts, and refrigerate for 3-4 hours. Serve garnished with 3 diced strawberries on top.
Makes 24
Shannons website
