If you’re craving a dessert that combines the rich flavors of chocolate with the lightness of whipped cream, the Hersheys Cool Whip/Chocolate Mousse Pie is a delightful choice. The pie is not only easy to make but also satisfies your sweet tooth without overwhelming it.
For those looking to customize, feel free to use a gluten-free pie crust or substitute a different brand of whipped topping if you have dietary restrictions. When selecting your chocolate, a high-quality chocolate bar will definitely enhance the flavor, while adjusting the slivered almond quantity can cater to your personal taste preference or nutritional goals.
Pudding & Mousse
Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan Recipe
Ingredients
- 1 baked pie shell
- 1 (12 ounce) carton regular Cool Whip
- 1 large bar of Hershey’s chocolate bar with almonds
- 1/2 cup slivered almonds
Instructions
- Bake the single pie crust according to the package instructions and allow it to cool completely.
- Thaw the 12-ounce carton of Cool Whip until it’s soft, then fold in slivered almonds, adjusting the amount to your taste; I personally believe in adding a generous amount for that delightful crunch.
- Melt the large bar of Hershey’s chocolate bar with almonds by placing it in a bowl over a pan of hot, simmering water, stirring until smooth.
- Once the chocolate has melted, let it cool slightly before folding it into the Cool Whip mixture.
- Add 1/4 cup of the slivered almonds to the chocolate-Cool Whip mixture for extra texture and nutrition, folding gently to combine.
- Transfer the rich filling into the cooled pie crust, smoothing it out evenly with a spatula.
- Sprinkle the remaining 1/4 cup of slivered almonds along the rim of the pie crust for decoration; if you feel fancy, consider adding whole almonds as well.
- Refrigerate the pie for a few hours or overnight to allow it to set properly.
- Remember, the dessert is quite rich; a small slice is all you need for a satisfying treat.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: