Shelly's Recipe
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CHOCOLATE-TOFFEE CREAM PIE
Category: Pies - Cream and Custard
1 (9-inch) ready-made chocolate cookie crust
3/4 cup heavy whipping cream, divided
4 (1-5/8 oz each) milk chocolate candy bars, chopped
1 (8 oz) pkg cream cheese, softened
1/4 cup light brown sugar, packed
1 tbsp vanilla
1 cup chocolate-covered toffee bits, divided (can use more if desired)
2 cups frozen whipped topping, thawed
Place the chopped chocolate candy bars in a small bowl; set aside.
Microwave 1/2 cup whipping cream for 1 1/2 minutes on HIGH, then pour the hot cream over the chopped chocolate; allow to stand for 5 minutes, then stir until smooth.
Beat cream cheese with brown sugar and vanilla in a medium bowl until smooth. Add remaining 1/4 cup of cream then gently beat in chocolate mixture. Fold in 1/2 cup chocolate covered toffee bits. Pour the filling into prepared chocolate crust. Spread 2 cups thawed whipped topping over filling then top with remaining toffee bits. Refrigerate for 3 or more hours before serving.
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