Countrified Hicks: Chocolate and cool whip

Friday, March 21, 2014

Chocolate Mousse Pie

Chocolate Mousse Pie

4 oz. German sweet chocolate 2 T. milk

4 oz. cream cheese 2 T. sugar

3 T. plus 1 tsp. milk 8 oz. tub of Cool Whip

1 chocolate pie crust or my Extra Flaky Never-Fail Pie Crust

Chocolate mousse pie, Chocolate and cool whip, frozen dessert

A few of the ingredients used in this recipe.

Melt the chocolate with the 2 T. of milk in the microwave for 2 minutes (stirring every 30 seconds) until melted. Remove and whisk in the cream cheese, sugar, and the other milk. Refrigerate for 15 minutes. Gently stir in the Cool Whip and then spoon the mixture into the crust.

I use a chocolate pie crust but you can use a graham cracker crust if you prefer.

Place into your freezer for 2 1/2 hours or until you are ready to serve it. Just 15 minutes before you are ready to serve it, place it on the counter top to let it soften just a bit. I like to grate some chocolate over the top to give it a little more elegance. This is amazingly delicious and will not last long because it tastes so good.