Cinnamon Cream Cheese Pie recipe
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Ingredients
- 1 cup HERSHEY®'S Cinnamon Chips ¼ cup milk ¼ cup water 1 (.25 ounce) envelope unflavored gelatin 1 (8 ounce) package cream cheese ¾ cup brown sugar 1 cup frozen whipped topping, thawed 1 (9 inch) graham cracker crust ½ cup chopped pecans 1 cup HERSHEY®'S Cinnamon Chips, coarsely chopped
Nutrition Info
- 750.1 caloriescarbohydrate: 83 gcholesterol: 34.2 mgfat: 43.2 gfiber: 1.2 gprotein: 10.1 gsaturatedFat: 21.3 gservingSize: -sodium: 403.6 mgsugar: 72.7 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon Cream Cheese Pie
Directions
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In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved, set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.