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Chocolate Two-Cheese Pie
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Chocolate Two-Cheese Pie

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
Ricotta and cream cheese are blended with cocoa powder and unflavored gelatine in this easy and luscious pie chilled in a chocolate cookie crust.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
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.
2
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.
3
Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 260mg
11%
Total Carbohydrates 34g
12%
Dietary Fibers 2g
7%
Sugars 22g
44%
Protein 11g
22%
Vitamin A
15%
Vitamin C
0%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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