• 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter , melted
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY'S Premier White Chips
  • 1 package (8 oz.) cream cheese , softened
  • 2 tablespoons orange juice
  • 2 teaspoons freshly grated orange or lemon peel
  • CRANBERRY TOPPING (recipe follows)


  • 1. Heat oven to 375°F. Mix together graham cracker crumbs, butter and sugar in medium bowl until combined. Press mixture firmly onto bottom and side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.
  • 2. Heat cream in small saucepan over medium heat just to a boil. Remove from heat; add chocolate chips. Whisk until chocolate is melted and mixture is smooth. Spread onto bottom of crust. Cover; refrigerate 1-1/2 hours or until chocolate is slightly firm.
  • 3. Place white chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
  • 4. Beat cream cheese in large bowl until smooth. Add melted white chips, orange juice and orange peel, beating until smooth. Spread mixture evenly over chocolate layer. Refrigerate 2 hours or until firm.
  • 5. Meanwhile, prepare CRANBERRY TOPPING. To serve, spoon topping over each serving of pie. Makes 8 servings.
  • CRANBERRY TOPPING: Stir together 1 bag (12 oz.) fresh or frozen cranberries, 1 cup sugar and 1/2 cup water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to cook, uncovered, stirring often, about 3 to 5 minutes or until berries have popped. Remove from heat and cool. Cover; refrigerate until ready to use.* About 2 cups topping.
  • * Chilled topping may become thick; stir vigorously to soften.

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