Crust:
2/3 cup graham cracker crumbs
4 Tbs. melted butter
1/3 cup rice checks crumbs/ (or Chex Mix)
1/2 cup chopped pecans
Filling:
1 cup milk chocolate chips
6 Tbs. sugar
3 oz. cream cheese, softened
1/3 cup milk
1 and 1/3 cup of whipping cream
1 tsp of vanilla
Directions:
Mix together graham crackers, rice checks crumbs and chopped pecans with melted butter. Press into the bottom and sides of a pie pan to form the crust. To make the filling, in a medium size bowel combine the cream cheese and 2 Tbs. of sugar with an electric mixer. In a sauce pan over medium heat or in the microwave, melt the chocolate chips and 2 Tbs. of milk. Once the chocolate is smooth, add the remaining milk to the chocolate mixture. Let the chocolate mixture cool a bit and then slowly add it to the cream cheese mixture while continuing to beat. Mix thoroughly. In a separate bowel beat together 1 1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar, beat whipping cream until stiff peaks form, don’t be afraid to overbeat the cream. Fold the whipped cream into the chocolate/ cream cheese mixture and spoon filling into the crust. Freeze until firm, about 4 hours. Before serving; whip up a bit more whipped cream using 1 cup of whipping cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over mousse.
Found on littleyellowbarn.com
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