>From the Hershey's website...
LUCK OF THE IRISH DESSERT SQUARES
CHOCOLATE CRUMB CRUST(recipe follows)
1 package (3 oz.) cream cheese, softened
1/2 cup sugar
1/2 cup HERSHEY'S Cocoa
1/4 cup milk
5 cups frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 to 1/2 teaspoon peppermint extract
Green food color
1. Prepare CHOCOLATE CRUMB CRUST.
2. Beat cream cheese in medium bowl until fluffy. Gradually add sugar, beating
until well blended. Add cocoa alternately with milk, beating until smooth.
Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
3. Stir together remaining 2 cups whipped topping, peppermint extract and food
color in small bowl; spread over chocolate layer. Cover; refrigerate about 6
hours or until set. Cut into squares. Garnish with mint leaves, if desired.
Cover; refrigerate leftover dessert. 6 to 9 servings.
CHOCOLATE CRUMB CRUST: Combine 1 cup graham cracker crumbs, 1/4 cup sugar, 1/4
cup HERSHEY'S Cocoa and 5 tablespoons melted butter or margarine in small bowl;
stir until well blended. Press mixture onto bottom of 9-inch square pan.
Rhonda G in Missouri
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