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This simple pie is a snap to make and it is one of my family’s favorites. It will also make a nice gift to bless your neighbors with this year.

1 package (8 ounce) semi-sweet chocolate chips
1/3 cup water
1 package (8 ounce) softened cream cheese
1/4 cup sugar
1 tub (12 ounce) Cool Whip
1 (6 ounce) chocolate Graham cracker crust
* 1 package Andes peppermint baking chips

Stir chocolate with water over low heat until melted; cool. Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups of whipped topping. Spoon half the mixture into crust. Sprinkle with half the peppermint baking chips, pressing down gently. Spread remaining chocolate mixture over filling. Chill 3 hours. Garnish with remaining peppermint baking chips and dollops of Cool Whip.

* Optional: I only use the Andes peppermint baking chips during the Christmas season. During the rest of the year, I use a box of chopped Andes Candies for a mint pie, or chopped peanut butter cups or other candy for a different flavor.

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Encouraged? Share this post...

Molly Evert

Writer
Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

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