|HEAVENLY CHOCOLATE MOUSSE PIE|
1 pkg. (8 oz.) Philadelphia cream cheese, softened
1/2 c. Hershey's cocoa
1 c. powdered sugar
1 to 1 & 1/2 tsp. vanilla
2 c. heavy cream or whipping cream
Prepare graham cracker crust, set aside. Beat cream cheese and cocoa in large bowl until fluffy and well blended. Gradually add powdered sugar; blend well. Stir in vanilla, whip cream until stiff; fold into cheese mixture. Spoon into cool crust; chill until set.
GRAHAM CRACKER CRUST:
1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/2 c. butter, melted
Combine graham cracker crumbs, melted butter and sugar in small bowl. Press mixture firmly onto bottom and up sides of 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool.
A festive little twist on the crust -
Mini Filo Dough cups
TOP FINISHED DESSERT WITH A SUGARED RASPBERRY AND A MINT LEAF FOR A FESTIVE HOLIDAY FEEL.