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. ~OR~ 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.

Norwegian Christmas Cookies

NORWEGIAN CHRISTMAS COOKIES

1 c. butter, room temperature 1 c. sugar 1/2 tsp. cinnamon 1 c. finely chopped walnuts 1 egg, separated 2 c. unsifted flour Cream butter, sugar and egg yolk, mix in cinnamon. Add flour and beat just enough to blend. Press the dough out on a lightly greased medium baking sheet until  3/8 inch thick.Beat egg white lightly, brush evenly over dough. Scatter nuts on top. Again press dough slightly so that the nuts aren't too loose. Bake at 375 degrees for 15-20 minutes OR until lightly brown. Mark into 1 to 1 1/2 inch squares but do not separate. Let cool 10 to 20 minutes before cutting.