Chocolate Easter Bunny Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ounces ghirardelli bittersweet chocolate
  • 1
    ounce hershey's milk chocolate
  • 14
    cup butter or 1/4 cup margarine, softened
  • 8
    ounces neufchatel cheese or 8 ounces light cream cheese, softened
  • 34
    cup sugar
  • 1
    teaspoon vanilla
  • 1
    1 teaspoon half-and-half or 1 teaspoon cream
  • 2
    cups frozen whipped topping, thawed ( nondairy is okay, store brand is okay too)
  • 1
    (9 inch) prepared chocolate crumb crusts
  • Toppings
  • pastel colored M&M', for sprinkling on top (plus head and ears from a small chocolate rabbit for decoration)
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DIRECTIONS

  • Chunk chocolates and put together in a small microwaveable bowl; heat on high power in thirty second increments until chocolate is melted and smooth when stirred together, about 1 1/2 minutes.
  • In a large bowl, cream together the butter and cream cheese; cream in the sugar, vanilla and milk until all is smooth and well incorporated.
  • Stir the melted chocolate into the cheese mixture until well blended.
  • Fold in the thawed whipped topping until thoroughly mixed, being careful not to beat out the fluffiness of the topping.
  • Scoop the filling into the prepared crust, mounding and smoothing to fit it all inches.
  • Stand the ears in the center, at a little angle if desired; sprinkle some of the M & M's around to give it some color.
  • Chill the pie at least one hour before serving and refrigerate any leftovers.
  • Can be made ahead and frozen up to a couple of months.
  • *The better the chocolate, the better the result! Use bittersweet or unsweetened here, anything else is too sweet.
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