While visiting my parents in Ohio every year, we always dine at Valley Vineyards Winery. They make this delicious chocolate mousse pie that my Dad grabs slices and eats before he even has dinner. He says he doesn’t want them to run out. I decided to ask my Aunt Connie and Aunt Peggy if they knew how to make it and they gave me the recipe. This recipe is so easy and so delicious. This is always a hit at every party.
1 Ready-made Graham Cracker Crust (9 ounces) or 6 mini graham cracker pie crusts
12 OZ Tub of Cool Whip, extra cool whip for decoration optional
7 ounce bar – GIANT Hershey Bar
1 small Hershey Bar with Almonds for topping
Break up giant Hershey bar and melt the bar in the microwave for about 1 minute – depending on your microwave. Make sure it is completely melted but not too hot. Take out of microwave and cool for at least one minute.
Add one tub of room temperature Cool Whip, about 12 ounces to the melted candy bar and fold until completed mixed up. If it seems a little hard to mix up, put it back in the microwave for a few seconds. Once it is a creamy chocolate mixture, pour it into your graham cracker crust.
Chill for about 1 hour or overnight and enjoy!! So easy!!
You can top with additional dollop of Cool Whip, chopped up nuts, chopped up Hershey bar with almonds, or chopped up Heath bar. So many fun ways to do this!
Makes 1 pie = 8 servings
You can make your own graham cracker crust by crushing one sleeve of graham crackers and adding 1/4 cup of sugar and 1 stick of melted butter and pressing it into a pie plate. You can also use low fat or fat free cool whip. If you don’t have the Giant Hershey candy bar that is 7 ounces, you can use 7 or 8 regular size candy bars.