Shamrock chocolate cream cheese pie

Yield: 8 Servings

Measure Ingredient
8 ounces Cream cheese; softened
3 ounces Cream cheese; softened
¾ cup Sugar
1 teaspoon Vanilla extract
¼ teaspoon Peppermint extract (opt.)
¼ cup HERSHEY'S Cocoa
2 \N Eggs
½ cup Whipping cream
1 \N Packaged crumb crust (6 oz.) OR... Homemade 9\" graham cracker crumb crust
\N \N Whipped topping
\N \N Chocolate curls (optional)
\N \N Green sprinkles (optional)

Heat oven to 350 F. In large bowl, beat cream cheese, sugar, vanilla and peppermint extract, if desired, until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.) Cool to room temperature. Cover; refrigerate several hours or overnight. Garnish with whipped topping and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.


* 6 gm Protein

* 35 gm Carbohydrate

* 26 gm Fat 14 gm Saturated Fat * 110 mg Cholesterol

* 250 mg Sodium

* 55 mg Calcium

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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