Luck of the irish dessert squares

Yield: 6 Servings

Measure 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)
\N \N Green food color
\N \N Mint leaves (optional)
\N 9 servings.

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

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