Cool Whip Chocolate Mousse Pie Recipes

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.

CHOCOLATE MOUSSE PIE

Steps:

• Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
• In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
• When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
• To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

CHOCOLATE MOUSSE PIE

Steps:

• In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

SIMPLE CHOCOLATE MOUSSE PIE

Steps:

• Microwave chocolate and milk in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Cool 20 min., stirring occasionally.
• Add sugar and vanilla to COOL WHIP; stir until well blended. Stir half into chocolate mixture. Add remaining COOL WHIP mixture; mix lightly. Spoon into crust.
• Refrigerate 4 hours.

HERSHEYS COOL WHIP/CHOCOLATE MOUSSE PIE CARRIE SHERIDAN

Steps:

• bake single pie crust and cool.
• thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
• melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
• let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
• spatula the filling into the pie crust.
• top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
• refrigerate a few hours or overnight.
• this is VERY rich - a small piece goes a long way -- .

QUICK & EASY CHOCOLATE MOUSSE PIE

Steps:

• Melt chocolate, marshmallows and milk in heavy saucepan on low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool 10 min.
• Fold in COOL WHIP; pour into crust.
• Refrigerate 3 hours or until set.

CHOCOLATE MOUSSE PIE

Steps:

• For Crust: Mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
• Prepare crust and cool. In double boiler, over hot (not boiling) water, melt chocolate chips. Remove from heat and cool slightly. Or, use microwave on medium heat at 1 minute intervals. Stir often - remember, the chips will continue to melt when removed so don't over cook! Don't forget to cool this mixture or you will cook your eggs in the next step!
• Using a beater, beat in egg and egg yolks one at a time.
• In a small bowl, beat egg whites until soft peaks form. Fold this into the chocolate mixture.
• With a wire whisk, gently fold in 2 cups of Cool Whip into above mixture.
• Pour into cooled crust and chill until set, about an hour.