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
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.
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.