Chocolate Chips Cream Pie |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Use to be my grandmother's recipe (not sure where she got it) as a quick dessert while in sunday church. It is really good and this is far as I remembered and still make it these day. Alots of people use sugar... which we don't use. Bake: Piecrust Refrigerate: pie for 21/2 hours or until soft-set firm Ingredients:
1 (9 inch) pie crusts (any flavor piecrust) |
8 ounces cream cheese, softened |
2 teaspoons vanilla extract |
1/3 cup hershey's cocoa |
4 ounces vanilla, jell o pudding mix box |
1 cup milk |
3/4 cup hershey's semi-sweet chocolate chips |
1/2 cup cool whip, lightly thawed (from a 16 oz. tub) |
remaining cool whip, lightly thawed |
remaining hershey's semi-sweet chocolate chips |
Directions:
1. Part 1 - Direction:.
2. Bake the piecrust, as instruction from package, and then let it cool.
3. Part 2 – Directions:.
4. In a bowl, stir in softened cream cheese and vanilla extract using a wooden spoon until fluffy-smoothly mixed.
5. Add in and beat cocoa, vanilla pudding mix and milk with wire whisk for about 3 minutes or so.
6. Whisked well.
7. Gradually stir in 3/4 cup of chocolate chip and fold in 1/2 cup of cool whip.
8. Stir well with a wooden spoon.
9. Pour into prepared piecrust.
10. Garnish with remaining whip cream and chocolate chips on top.
11. Refrigerate 21/2 hours or until soft-set firm before serving.
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