One year ago this week, I put in motion the next chapter of my life, a career change from videographer to recipe developer and food photographer. A career I didn’t even know existed yet is the perfect match for me. I’ve always loved recipes since I could remember, stealing my mom’s magazines and tearing out recipes of brownies and shrimp toast. Now people want to hire me for my passion and my talent? Of course I wouldn’t be sitting here typing this without you. You’re reading my words, making my recipes, making a difference in my life. To thank you, I made No Bake Chocolate Pie. I wish I could thank you in person and serve you up a big slice right now, but for now I can provide you a recipe for a luscious, sinful dessert that doesn’t require turning on your oven.
Ingredients:
1/2 cup chilled whipping cream
1-1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/3 cup HERSHEY’S Cocoa
1 package (8 oz.) cream cheese, softened
1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust )
Instructions:
Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl.
Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.
Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings
Source : allrecipes.com
