Number Of Ingredients 3 Steps:
Break apart your Hershey’s Bars and place them in a microwave safe bowl (set a few squares aside for garnish later). Heat for 20-30 second increments until the chocolate is melted. Add the Cool Whip to the melted chocolate and mix until well combined. Spoon the chocolate cool whip mixture into your prepared pie crust, and use a cheese grater to garnish the top with any chocolate you have set aside. Refrigerate and chill for at least 2 hours before slicing.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Heat milk and marshmallows in top of a double boiler. Add Hershey bar and stir until melted and combined. Allow to cool to room temperature. Whip cream until stiff. Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust. Chill at least one hour or until firm.
Time 10m Yield 8 servings. Number Of Ingredients 4 Steps:
In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Combine first 3 ingredients in top of double boiler. Melt over boiling water—do not boil! Let cool. Add whipping cream with electric mixer. Add to chocolate mixture. Pour into baked pie shell and refrigerate at least 2 hours. *** Idea for Substitution that taste excellent: Substitute 12 oz. Hershey with 6 packages of Reese’s peanut butter cups (contain 2 in a package) OR 12 oz. Reese’s peanut butter chips!
