Yield: 8 Servings
|8 ounces||Cream cheese; softened|
|3 ounces||Cream cheese; softened|
|1 teaspoon||Vanilla extract|
|¼ teaspoon||Peppermint extract (opt.)|
|¼ cup||HERSHEY'S Cocoa|
|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