Makes 16 squares
With a chocolate mousse pie filling, a layer of mint cream and a cookie crust, it might be hard to figure out what to call these Irish dessert delights. Your guests will call them delicious, though.
1 package cream cheese (3-oz.), softened
1/2 cup sugar
1/2 cup HERSHEY’S Cocoa
1/4 cup milk
5 cups frozen non-dairy whipped topping, thawed (about 12-oz.), divided
1/4 teaspoon peppermint extract
Green food color
Mint leaves (optional)
Chocolate Crumb Crust (see recipe below)
1.Prepare Chocolate Crumb Crust. Press onto bottom of 9-inch square pan. Set aside.
2.Beat cream cheese in medium bowl until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
3.Stir together remaining 2 cups whipped topping, peppermint extract, and food color in small bowl; spread over chocolate layer. Cover; refrigerate about 6 hours, or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert.
CHOCOLATE CRUMB CRUST
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup HERSHEY’S Cocoa
5 tablespoons melted butter or margarine
1.Combine graham cracker crumbs, sugar, HERSHEY’S Cocoa, and melted butter or margarine in small bowl; stir until well blended.
2.Press mixture onto bottom of 9-inch square pan.
Find this recipe and more at hersheyland.com