Coat a 9-in. pie plate with nonstick spray.
Crust: Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Refrigerate to firm.
Heat chips and 1⁄2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temperature.
Beat next 3 ingredients with mixer on medium speed until light and fluffy.
Beat remaining cream until soft peaks form. Fold 1⁄2 into cream cheese mixture and 1⁄2 into chocolate.
Spread 1⁄2 the cream cheese mixture evenly on bottom of crust; top with 1⁄2 the chocolate. If necessary, place pie in freezer 8 to 10 minutes to firm before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate.
Refrigerate at least 6 hours until firm, or up to 3 days.
Calories 469 Fat 38g Saturated fat 22g Cholesterol 99mg
Sodium 205mg Carbohydrate 31g Fiber 1g
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
