Ingredients
- 1 (9-inch) chocolate pie crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (21 oz) can cherry pie filling
- 8 oz Cool Whip, plus more for topping
- 1½ cups semi-sweet mini chocolate chips, divided
- Maraschino cherries, for optional decoration
Instructions
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Stir in cherry pie filling until evenly mixed.
- Fold in Cool Whip until the mixture is fluffy and fully combined.
- Gently fold in 1 cup of mini chocolate chips.
- Spread the filling evenly into the chocolate pie crust and smooth the top with a spatula.
- Refrigerate the pie for 3 to 4 hours, or until fully set.
- Before serving, decorate with additional Cool Whip, the remaining chocolate chips, and maraschino cherries.
Notes
- Use a stabilized homemade whipped cream if substituting Cool Whip.
- Chop regular chocolate chips if mini chips are unavailable.
- Freeze for up to 1 month and thaw in the fridge before serving.
- For cleaner slices, use a sharp knife and wipe it between cuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
