Easy Chocolate Mousse Pie

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photo by Loves2Teach photo by Loves2Teach
photo by Loves2Teach
photo by Loves2Teach photo by Loves2Teach
Ready In:
15mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • In a mixing bowl, beat cream cheese, sugar and cocoa.
  • Beat in the milk and vanilla until smooth.
  • Fold in the whipped topping.
  • Spoon into the crust.
  • Cover and freeze for 20 minutes.
  • Garnish with additon whipped topping if desired.

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Reviews

  1. Quick! Easy! Popular!<br/><br/>I made this with Toffutti Better'n Cream Cheese since dairy doesn't sit well with me, Hershey's Special Dark cocoa, and fat-free cool whip. I used my stand mixer for smoothest results. I *added* 1/4 cup smooth peanut butter with the cream cheese, and put it in an oreo (chocolate) crust. Twice this month. Did I mention it was popular? The more freezing time, the better; 20 minutes just wasn't as good as later.
     
  2. This is wonderful! I made a few changes, scaled it back for six servings, and used the mini graham cracker crusts. I also added 1/2 of a cup of melted chocolate chips, used reduced fat cream cheese and fat free cool whip. I eliminated the regular sugar and used a natural sugar substitute, eight packets in all. I also added a tad more cocoa powder, and put meringue on the tops. We haven't eaten them yet, but I've tasted the mousse, and it is amazing! Thanks FruitLoop!!!!!
     
  3. Delicious! I used 4 oz cream cheese and practically an entire tub of whipped topping (minus a few spoonfuls that disappeared in my mouth..) This was sooo easy to put together. I wasn't quite sure if the pie was supposed to stay in the freezer, but yes, mine stays in the freezer, and I usually let it defrost for a few minutes to help with cutting. This is wonderful! Light yet satisfies a sweet tooth. It's sort of a perfect in between of mousse and ice cream.
     
  4. Very Good! It also holds the pie shape which is great!
     
  5. Very easy to make! They go together so fast! I just threw together two of these in under half an hour. I have two more to make, just have to wait for my hubby to return with more cocoa (I didn't have quite enough). I am making 4 of these, two for a community Soup & Pie fundraiser, one to eat at home, and one to freeze for later. I am doing two of them with graham crusts and two with chocolate. I think I used about 4 oz of cream cheese per pie, as up here in Canada ours come in 8 oz bricks. I bought the large tubs of cool whip (I never see smaller ones at the stores), so I used about 2/3 of a tub per pie. Heaped into a Keebler pie crust they look quite lovely.
     
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Tweaks

  1. Made this last Sunday for dessert and it was fabulous. It's very light and creamy. Used an Oreo cookie crust instead of graham crackers.
     

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