| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tasteofhome |
10 |
servings |
INGREDIENTS
| 2 |
c |
Semisweet chocolate chips |
| 1 1/2 |
c |
Whipping cream; divided |
| 1/4 |
c |
Confectioner's sugar |
| 1 |
tb |
Vanilla extract |
| 1 |
|
Chocolate chip cookie crust; 9 inches |
|
|
Whipped cream |
INSTRUCTIONS
In a microwave safe dish, combien the chocolate chips and 1/2 cup of
the cream; cook on high for 1-2 minutes. Stirring every 30 seconds
until smooth. Cool to reoom temperature. Stir in sugar and vanilla;
set aside. In a small mixing bowl, beat remaining cream until soft
peaks form. Beat in chocolate mixture on high, one third at a time.
Mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish
with whipped cream.
Recipe by: Kery Scofield Lawson-Taste of Home-Oct/Nov 1997
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