Loaded with calories and fat grams, but oh-so-good!
Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/4 cup sugar (I like to use powdered sugar)
5 tablespoon butter, melted
1/3 cup instant dry milk
3/4 cup sugar
1/3 cup Instant Clear Jel
1/2 cup cocoa
2 cups heavy whipping cream (may need 1/4 – 1/2 cup cold milk)
8 ounces of cream cheese (I use lactic cheese that Suzanne posted as my cream cheese)
1/3 cup powdered sugar
Combine 1 1/2 cups finely ground graham cracker crumbs, 1/4 cup sugar (I like to use powdered sugar), and 5 tablespoon butter, melted. Leave it in the bowl and set aside to cool.
Combine 1/3 cup instant dry milk, 3/4 cup sugar, 1/3 cup Instant Clear Jel, and 1/2 cup cocoa.
Add 2 cups heavy whipping cream. Beat on high for at least two minutes (the longer you beat, the more fluffy it will be). If it gets too thick, just add in some cold milk (start with 1/4 cup).
In a separate bowl, beat together 8 ounces of cream cheese and 1/3 cup powdered sugar.
Add this to the chocolate mixture. Beat together well.
Fold the graham cracker crumb mixture into the chocolate mixture.
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