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.
NUTRITIONAL INFORMATION PER SERVING (⅛ RECIPE) * 400 Calories
* 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