CHOCOLATE PIE 2 c. milk 1/3 c. butter 1/3 c. cocoa 2 egg yolks, reserving the whites for meringue 1 c. sugar or ¼ c. Splenda ½ c. flour 1 tsp. vanilla 1 cooked pie shell Heat 1½ c. milk in a saucepan. Mix remaining ingredients with the ½ c. milk and add to hot milk and butter. Cook until thick, stirring continually. Remove from heat; add vanilla and beat with mixer. Pour into crust. Cover with meringue and put in oven to brown. SHRIMP TARTLETS 1 8-oz. pkg. cream cheese, softened 1½ tsp. Worcestershire sauce 1-2 tsp. chopped onion 1 tsp. garlic salt 1/8 tsp. lemon juice 2 pkg. frozen mini phyllo tart shells Seafood sauce 30 cooked medium shrimp peeled, tail off Put shrimp in bowl; combine with the first five ingredients. Spoon into tart shells. Top with seafood sauce and shrimp mixture. Refrigerate until ready to use. Makes 2½ dozen. PISTACHIO BUNDT CAKE 1 (18¼ oz.) pkg. yellow cake mix 2 (3.4 oz.) pkgs. instant pistachio pudding 1 c. wat...