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Chocolate Magic Mousse Pie

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cups (1 pt.)cold whipping cream
  • 2 teaspoons vanilla extract
  • 1 package packaged graham cracker crumb crust (6 or 9 oz.)
  • Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
  • HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions

  1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

  2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

  3. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. 6 to 8 servings.