ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mint Chocolate Mousse Pie

Yield one 9" pie
This smooth and silky pie cuts best if you chill it overnight.


  • 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

How to Make It

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

  2. 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.

  3. 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