Whenever we're having company and I'm in a time crunch, I make Chocolate Cheesecake Pie for dessert. Nearly everyone likes it (my mom probably wouldn't, since she doesn't like chocolate), it is quick to make and doesn't have to chill for very long. One of the students who used to be part of our collegiate ministry said that eating this pie is like eating chocolate marshmallows. He loved it! I do like to buy a quality (read, not generic) graham cracker crust, because I think it does make a difference. If you had a little extra time, it would be great with a homeade crust. Yum. I make this recipe exactly as directed. I got this recipe from an issue of "Quick Cooking" a few years ago.
Chocolate Cheesecake Pie
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups milk chocolate chips, melted and cooled
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
DIRECTIONS
In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping. Spoon into crust. Cover and chill until serving. Yield: 6-8 servings.
You can eat this pie almost immediately as it doesn't have to chill very long. However, it does taste a little better if it's been in the fridge for a few hours or even overnight.
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