Chocolate Mousse Pie {With Philadelphia Indulgence}





I recently shared my experience with a yummy new treat from Philadelphia called Indulgence. I've always loved the Philadelphia No-Bake Cheesecake, and when I tried the Milk Chocolate Indulgence Cream Cheese, I thought it'd be fun to try a chocolate version to see how it would come out.

Let me tell you...it came out really delicious and it didn't last very long the first time that I made it in my house. It has a texture very similar to mousse, so that is how I came up with the name.

https://sites.google.com/site/oureverydayharvest/pumpkin-spice-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1



Ingredients:
  • 8 ounce(s) of Philadelphia Milk Chocolate Indulgence Cream Cheese Spread
  • 1 tbsp. of Regular White Sugar
  • 8 ounce(s) of Cool Whip Seasons Delight Creamy Chocolate Whipped Topping, thawed. (If the Cool Whip Seasons Delight is not available, you can substitute it for one 8 ounce tub of regular Cool Whip, instead.)
  • 1 Ready-to-use Oreo crumb crust


Preparation:
  1. Mix chocolate cream cheese and sugar together with an electric mixer at about a medium speed until both are well-blended. 
  2. Then gently stir in the chocolate whipped topping into the cream cheese/sugar mixture. Mix or fold this well with a spoon until everything is blended together.
  3. Spoon the entire mixture into the Oreo pie crust and refrigerate for 3 hours or overnight.

**Optional: You may garnish with whipped cream and and/or a cherry. 

UPDATE: I believe Philadelphia stopped make these Indulgence products. I wish they hadn't, since they were so good. I'm going to try and come up with another way to get the chocolate in the cream cheese in order to make this recipe, again. When I find something that works as a good substitute, I'll be sure to post an update.