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Luck Of The Irish Dessert Squares

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories180
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium80 mg3% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories180
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium80 mg3% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 1 package cream cheese (3 oz.) , softened
  • 1/2 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup milk
  • 5 cups frozen non-dairy whipped topping , thawed (about 12 oz.), divided
  • Green food color
  • Mint leaves (optional)
  • 1/4 to 1/2 teaspoon peppermint extract

Directions

  • 1. Prepare CHOCOLATE CRUMB CRUST.
  • 2. Beat cream cheese in medium bowl until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
  • 3. Stir together remaining 2 cups whipped topping, peppermint extract and food color in small bowl; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. Makes 16 servings.
  • CHOCOLATE CRUMB CRUST: Combine 1 cup graham cracker crumbs, 1/4 cup sugar, 1/4 cup HERSHEY'S Cocoa and 5 tablespoons melted butter or margarine in small bowl; stir until well blended. Press mixture onto bottom of 9-inch square pan.

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