CHOCOLATE MAGIC MOUSSE PIE
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup Hershey's unsweetened cocoa powder
2 cups (1 pint) cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
TO SERVE:
Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
Hershey's Mini Kisses Brand Milk Chocolates
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into crust. Refrigerate about 3 hours.
Garnish with whipped cream and chocolates. Store covered in refrigerator.
Servings: 6-8
Source: Hershey's
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup Hershey's unsweetened cocoa powder
2 cups (1 pint) cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
TO SERVE:
Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
Hershey's Mini Kisses Brand Milk Chocolates
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into crust. Refrigerate about 3 hours.
Garnish with whipped cream and chocolates. Store covered in refrigerator.
Servings: 6-8
Source: Hershey's
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