AuthorRetroRuth
From Favorite Recipes of Home Economics Teachers, Desserts, 1963
Tested Recipe!
[cooked-sharing]
Cool whole chocolate crackers so the chocolate does not melt. Crush them quite fine and set aside ¼ cup crumbs for the topping.
Mix remaining crumbs with butter and press them into a 9x9 pan.
Beat whip mix until very stiff. Add cream cheese and mix well. If you are using Cool Whip, cream the cream cheese in a mixer, and add ½ cup of Cool Whip. Mix until cream cheese and Cool Whip are incorporated, then add remaining Cool Whip and mix.
Spread cheese mixture carefully over crust. Spread pie filling over the top. Sprinkle reserved crumbs over pie filling.
Chill in the fridge for 12 to 24 hours before serving.
Ingredients
Directions
Cool whole chocolate crackers so the chocolate does not melt. Crush them quite fine and set aside ¼ cup crumbs for the topping.
Mix remaining crumbs with butter and press them into a 9x9 pan.
Beat whip mix until very stiff. Add cream cheese and mix well. If you are using Cool Whip, cream the cream cheese in a mixer, and add ½ cup of Cool Whip. Mix until cream cheese and Cool Whip are incorporated, then add remaining Cool Whip and mix.
Spread cheese mixture carefully over crust. Spread pie filling over the top. Sprinkle reserved crumbs over pie filling.
Chill in the fridge for 12 to 24 hours before serving.
