Cinnamon Cream Cheese Pie recipe

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Ingredients

1 cup HERSHEY®'S Cinnamon Chips
¼ cup milk
¼ cup water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
¾ cup brown sugar
1 cup frozen whipped topping, thawed
1 (9 inch) graham cracker crust
½ cup chopped pecans
1 cup HERSHEY®'S Cinnamon Chips, coarsely chopped

Nutrition Info

750.1 calories
carbohydrate: 83 g
cholesterol: 34.2 mg
fat: 43.2 g
fiber: 1.2 g
protein: 10.1 g
saturatedFat: 21.3 g
servingSize: -
sodium: 403.6 mg
sugar: 72.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

This is a delicious creamy pie that is very easy to make, and does not need to be baked. The HERSHEY'S ® Cinnamon Chips give a wonderful flavor and fragrance to the pie.

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