Mint Chocolate Mousse Pie

This smooth and silky pie cuts best if you chill it overnight.


one 9" pie

Recipe from

Oxmoor House


1 (11.1-ounce) package no-bake cheesecake mix
1/3 cup butter or margarine, melted
2 tablespoons sugar
1 cup milk
1/2 cup chocolate mint-flavored syrup
2 (1.55-ounce) minty milk chocolate bars with crunchy cookie bits, finely chopped
Garnishes: sweetened whipped cream, additional chopped chocolate bars


Combine graham cracker crumbs from cheesecake mix, butter, and sugar. Firmly press mixture in bottom and up sides of a 9" pieplate.

Combine milk and chocolate syrup in a medium bowl, stirring well. Add cheesecake filling mix; beat at low speed of an electric mixer until blended. Beat at medium speed 3 minutes. Fold in finely chopped chocolate. Spoon into prepared crust. Cover and chill at least 1 hour. Garnish, if desired. Before serving, dip bottom of pieplate in hot water for 30 seconds.

Note: For cheesecake mix, we used Jell-O brand. For chocolate mint-flavored syrup and chocolate bars, we used Hershey's.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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