Cinnamon Cream Cheese Pie Recipe

Cinnamon Cream Cheese Pie Recipe

  • 1 cup HERSHEY®'S Cinnamon Chips
  • 1/4 cup milk
  • 1/4 cup water
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1 (8 ounce) package cream cheese
  • 3/4 cup brown sugar
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) graham cracker crust
  • 1/2 cup chopped pecans
  • 1 cup HERSHEY®'S Cinnamon Chips, coarsely chopped
  1. In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
  2. In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
  3. In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.
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