Ingredients:
8 oz Cool Whip, thawed
4 oz cream cheese, at room temperature
1/3 cup dutch process cocoa
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
8 oz Cool Whip, thawed
4 oz cream cheese, at room temperature
1/3 cup dutch process cocoa
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
8 inch chocolate graham cracker crust
Directions:
In a large bowl, cream together the cream cheese and sugar. Add milk, vanilla, and cocoa and mix until smooth. Slowly fold in Cool Whip. Pour into crust and freeze at least 2 hours or over night until thoroughly frozen.
My thoughts:
I am a little ashamed to admit that I made a dessert using Cool Whip- it’s really not my style at all- but it is so good! Very chocolate-y and creamy. It’s a a refreshing warm weather dessert but my mom actually makes something similar at the Thanksgiving for people (like me) who do not like pumpkin pie. Any occasion can be made better with chocolate.
Oh yummm! This looks really good, and it sounds perfect for a warm spring day.
Why be ashamed of making a dessert with Cool Whip? It rocks! 🙂 That pie looks awesome.
mmmmm, cool whip and cream cheese! that’s a good dessert.
What is cool whip? Do you think I can find a substitute in Italy?
Anything with Cool Whip in it rocks! Thanks for the recipe!
another way to cheat with this even more:
1 1/2 giant hershey bars, melted
1 tub Cool Whip
1 OREO crust
slowly blend the melted chocolate with the cool whip. pour into crust. freeze for 1 hour.
serve and enjoy
We don’t have Cool Whip in Argentina either, any ideas on how to replace it? Thanx! Love all of the recipes!
Manu-I really wouldn’t know-Cool Whip is pretty unique product, I know of no subs.