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Cinnamon Cream Cheese Pie

By: Carol Houdek

"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."

Rate/Review | Read Reviews (8)

What to Drink?
	Coffee

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup HERSHEY®'S Cinnamon Chips
1/4 cup milk
1/4 cup water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
3/4 cup brown sugar
1 cup frozen whipped topping, thawed
1 (9 inch) graham cracker crust
1/2 cup chopped pecans
1 cup HERSHEY®'S Cinnamon Chips, coarsely chopped

Directions

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.
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.
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.