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Chocolate Two-Cheese Pie

Chocolate Two-Cheese Pie recipe
photo by:kraft
Ricotta and cream cheese are blended with cocoa powder and unflavored gelatine in this easy and luscious pie chilled in a chocolate cookie crust.
20 min
3 hr 20 min
8 servings
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What You Need

env.  KNOX Unflavored Gelatine
cup  water
cups  POLLY-O FREE Natural Nonfat Ricotta Cheese
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
cup  sugar
cup  unsweetened cocoa powder
 OREO Pie Crust (6 oz.)
cup  thawed COOL WHIP FREE Whipped Topping

Make It

SPRINKLE gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir. Let stand 3 minutes.

PLACE ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended. Pour into crust.

REFRIGERATE several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Use Your Stove
Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
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