CHOCOLATE MARBLE CHEESEPIE
[size=-1]Yield:[/size] [size=-1]8 servings[/size]
[font=Arial,Helvetica][size=-1]1/4 cup [/size][/font][font=Arial,Helvetica][size=-1]HERSHEY'S Cocoa[/size][/font]
[font=Arial,Helvetica][size=-1]1 can[/size][/font][font=Arial,Helvetica][size=-1](14 oz) sweetened condensed milk (not evaporated milk), divided[/size][/font]
[font=Arial,Helvetica][size=-1]3 tsp [/size][/font][font=Arial,Helvetica][size=-1]Vanilla extract, divided[/size][/font]
[font=Arial,Helvetica][size=-1]4 pckg[/size][/font][font=Arial,Helvetica][size=-1](3 oz each) cream cheese, softened, divided[/size][/font]
[font=Arial,Helvetica][size=-1]2 tbsp [/size][/font][font=Arial,Helvetica][size=-1]Lemon juice[/size][/font]
[font=Arial,Helvetica][size=-1]CHOCOLATE CRUMB CRUST (recipe follows)[/size][/font][font=Arial,Helvetica][size=-1]Chocolate curls (optional)[/size][/font]
[font=Arial,Helvetica][size=-1]Procedures[/size][/font]
[font=Arial,Helvetica]1[/font][font=Arial,Helvetica]Stir together cocoa and 2/3 cup sweetened condensed milk in small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very thick. Remove from heat; stir in 1 teaspoon vanilla. [/font]
[font=Arial,Helvetica]2[/font][font=Arial,Helvetica]Beat 2 packages cream cheese in small bowl until fluffy; add cocoa mixture, beating until well blended. Cool thoroughly. [/font]
[font=Arial,Helvetica]3[/font][font=Arial,Helvetica]Beat remaining 2 packages cream cheese in medium bowl until fluffy. Gradually beat in remaining sweetened condensed milk, lemon juice and remaining 2 teaspoons vanilla. Alternately spoon vanilla and chocolate mixtures into prepared pie crust; gently swirl with knife or spatula for marbled effect. Refrigerate 8 hours or until firm. Garnish with chocolate curls, if desired. 6 to 8 servings. [/font]
[font=Arial,Helvetica]4[/font][font=Arial,Helvetica]CHOCOLATE CRUMB CRUST: Stir together 1-1/4 cups graham cracker crumbs, 1/4 cup HERSHEY'S Cocoa and 1/4 cup sugar in medium bowl. Stir in 6 tablespoons melted butter or margarine. Press mixture firmly on bottom and up sides of 9-inch pie plate; refrigerate about 2 hours before filling[/font]
[size=-1]Yield:[/size] [size=-1]8 servings[/size]
[font=Arial,Helvetica][size=-1]1/4 cup [/size][/font][font=Arial,Helvetica][size=-1]HERSHEY'S Cocoa[/size][/font]
[font=Arial,Helvetica][size=-1]1 can[/size][/font][font=Arial,Helvetica][size=-1](14 oz) sweetened condensed milk (not evaporated milk), divided[/size][/font]
[font=Arial,Helvetica][size=-1]3 tsp [/size][/font][font=Arial,Helvetica][size=-1]Vanilla extract, divided[/size][/font]
[font=Arial,Helvetica][size=-1]4 pckg[/size][/font][font=Arial,Helvetica][size=-1](3 oz each) cream cheese, softened, divided[/size][/font]
[font=Arial,Helvetica][size=-1]2 tbsp [/size][/font][font=Arial,Helvetica][size=-1]Lemon juice[/size][/font]
[font=Arial,Helvetica][size=-1]CHOCOLATE CRUMB CRUST (recipe follows)[/size][/font][font=Arial,Helvetica][size=-1]Chocolate curls (optional)[/size][/font]
[font=Arial,Helvetica][size=-1]Procedures[/size][/font]
[font=Arial,Helvetica]1[/font][font=Arial,Helvetica]Stir together cocoa and 2/3 cup sweetened condensed milk in small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very thick. Remove from heat; stir in 1 teaspoon vanilla. [/font]
[font=Arial,Helvetica]2[/font][font=Arial,Helvetica]Beat 2 packages cream cheese in small bowl until fluffy; add cocoa mixture, beating until well blended. Cool thoroughly. [/font]
[font=Arial,Helvetica]3[/font][font=Arial,Helvetica]Beat remaining 2 packages cream cheese in medium bowl until fluffy. Gradually beat in remaining sweetened condensed milk, lemon juice and remaining 2 teaspoons vanilla. Alternately spoon vanilla and chocolate mixtures into prepared pie crust; gently swirl with knife or spatula for marbled effect. Refrigerate 8 hours or until firm. Garnish with chocolate curls, if desired. 6 to 8 servings. [/font]
[font=Arial,Helvetica]4[/font][font=Arial,Helvetica]CHOCOLATE CRUMB CRUST: Stir together 1-1/4 cups graham cracker crumbs, 1/4 cup HERSHEY'S Cocoa and 1/4 cup sugar in medium bowl. Stir in 6 tablespoons melted butter or margarine. Press mixture firmly on bottom and up sides of 9-inch pie plate; refrigerate about 2 hours before filling[/font]
)
