CHOCOLATE-MINT CREAM CHEESE PIE
Steps:
- Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie pan. Refrigerate to firm.
- Heat chips and 1/2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temp.
- Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy. Beat remaining cream until soft peaks form. Fold 1/2 into cream cheese mixture and 1/2 into chocolate/peanut butter mix. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate mixture.
- Place pie in freezer for 8 to 10 minutes. Spread with rest of cream cheese mixture. Add rest of chocolate mixture. Refrigerate for about 3 to 4 hours to set, overnight for maximum enjoyment.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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