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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.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
8 servings
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What You Need

1
env.  KNOX Unflavored Gelatine
1/4
cup  water
1-1/2
cups  POLLY-O FREE Natural Nonfat Ricotta Cheese
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup  sugar
1/3
cup  unsweetened cocoa powder
1
 OREO Pie Crust (6 oz.)
1
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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