Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan

"a chocolate mousse taste - a hit whenever i have brought it to potlucks"
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Ready In:
6hrs 15mins


  • i baked pie shell, Oronoque Orchards has a good one in the freezer section
  • 1 (12 ounce) carton regular Cool Whip (the smaller size)
  • 1 large bar of hershey's chocolate bar with almonds
  • 12 cup slivered almonds


  • bake single pie crust and cool.
  • thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
  • melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
  • let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
  • spatula the filling into the pie crust.
  • top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
  • refrigerate a few hours or overnight.
  • this is VERY rich - a small piece goes a long way -- .

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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