CHOCOLATE TWO-CHEESE PIE

Chocolate Two-Cheese Pie image

Ricotta and cream cheese are blended with cocoa powder and unflavored gelatine in this easy and luscious pie chilled in a chocolate cookie crust.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 8

Ingredients

1 env. KNOX Unflavored Gelatine
1/4 cup water
1-1/2 cups POLLY-O FREE Natural Nonfat Ricotta Cheese
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 chocolate cookie crumb crust (6 oz.)
1 cup thawed COOL WHIP FREE Whipped Topping

Steps:

Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.
Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.
Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g