| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Desserts, Holiday |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1/4 |
c |
HERSHEY'S Cocoa |
| 1/4 |
c |
Sugar |
| 5 |
tb |
Butter or margarine; melted |
| 3 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
HERSHEY'S Cocoa |
| 1/4 |
c |
Milk |
| 5 |
c |
Non-dairy whipped topping thawed, divided |
| 1/4 |
ts |
Mint extract (more if desired) |
|
|
Green food color |
|
|
Mint leaves (optional) |
|
9 |
servings. |
INSTRUCTIONS
CHOCOLATE CRUMB CRUST
CHOCOLATE LAYER & TOPPING
1. Prepare CHOCOLATE CRUMB CRUST: In small bowl, stir together all
ingredients until well blended. Press crumb mixture onto bottom of
9-inch square pan.
2. For CHOCOLATE LAYER: In small bowl, beat cream cheese 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 crumb.
3. For TOPPING: In small bowl, stir together remaining 2 cups whipped
topping, mint extract and food color; 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. 6 to
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip
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