I received this recipe from a church member after lamenting on Facebook about how much Kahlua I had in my cabinet. She broke through the hordes of typical college students' comments to pass on a delicious, easy dessert! Monday is Labor Day, and this refrigerator pie is the perfect item to bring to the celebration!
This is the quickest dessert I've made on A Dessert a Week yet, but don't let that fool you about the taste. Once the flavors have time to mix, this dessert is as complex as any. Excluding chill time, this recipe took about 5 minutes to prepare.
If you prefer the taste of Kahlua to be more prevalent, then add 1-2 tablespoons extra.
Ta-da! Instant, delicious pie!
Ingredients:
- 1 chocolate pie crust
- 6 Heath Bars (or a bag of Heath Bar chips)
- 1/4 cup chocolate chips (reserve 2 tablespoons extra for the topping)
- 6 oz cream cheese
- 8 oz Cool Whip
- 1/4 cup Kahlua or to taste!
Directions:
- Crush candy with knife blade in food processor (or with a mallet, car tires, whatever). Add cream cheese to this and process. Add chocolate chips and Kahlua and process. Pour this over Cool Whip and mix.
- Place all in crust and put reserved chocolate chips on on top. Chill overnight or all day if possible to allow flavors to mix through. Freezes very well. You can pour extra Kahlua over the pie or drizzle some on the plate if you wish.
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