Luck of the irish dessert squares
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ¼ | cup | HERSHEY'S Cocoa |
| ¼ | cup | Sugar |
| 5 | tablespoons | Butter or margarine; melted |
| 3 | ounces | Cream cheese; softened |
| ½ | cup | Sugar |
| ½ | cup | HERSHEY'S Cocoa |
| ¼ | cup | Milk |
| 5 | cups | Non-dairy whipped topping thawed, divided |
| ¼ | teaspoon | Mint extract (more if desired) |
| Green food color | ||
| Mint leaves (optional) | ||
| 9 | servings. | |
Directions
CHOCOLATE CRUMB CRUST
CHOCOLATE LAYER & TOPPING
1. Prepare CHOCOLATE CRUMB CRUST: In small bowl, stir together all ingredients until well blended. Press crumb mixture onto bottom of 9-inch square pan.
2. For CHOCOLATE LAYER: In small bowl, beat cream cheese until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crumb.
3. For TOPPING: In small bowl, stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer.
Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias File