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Chocolate-Mint Cream Cheese Pie

Original recipe from Woman's Day
kept byCiara_Sorensen
recipe by

Try it Frozen


18 Double Mint 'n Creme Oreo cookies
1/2 stick butter, melted

2 1/2 cups heavy whipping cream
1 cup (6oz) semisweet chocolate chips
1 brick (8 oz) cream cheese, softened
1/3 cup sugar (I used 2/3 cup ish)
1 1/2 tsp pure mint extract (I only used 1 tsp and added a little green food coloring)

Coat a 9 inch pie plate with nonstick spray. Pulse cookies in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Place in refrigerator to set.

Heat 1/2 cup heavy cream and the chocolate chips in a medium saucepan just until cream simmers. Let stand 1 minute. Stir until smooth. Cool to room temperature. Beat cream cheese, sugar and extract in a medium bowl with mixer on medium speed until light and fluffy.

Beat remaining heavy cream in a separate bowl with mixer on medium-high speed until soft peaks form. Fold 1/2 of the whipped cream into the cream cheese mixture and 1/2 into the chocolate mixture. Spread 1/2 the cream cheese mixture over bottom of crust; top with 1/2 the chocolate mixture. If necessary, freeze pie 8 to 10 minutes to firm up layers before proceeding. Spread with the rest of the cream cheese mixture and then one more layer of the chocolate. (I just made a cream cheese layer and a chocolate layer).  Refrigerate at least 6 hours until firm, or up to 3 days if it lasts that long.



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