1/2 cup chilled whipping cream
1-1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/3 cup HERSHEY’S Cocoa
1 package (8 oz.) cream cheese, softened
1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre-packaged ( we used a
packaged shortbread cookie crust )
1-Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup
powdered sugar and cocoa in small bowl.
2-Beat cream cheese in a separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended.
3-Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.
4-Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings.