Cinnamon Cream Cheese Pie recipe

8 servings

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

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.