Friday, August 30, 2013

Chocolate Pretzel Cheesecake Pie

With temps in the upper 90's all week long it was only necessary that we had something cool for dessert last night. Some of the schools in the area have been dismissing early all week, sports activities being cancelled or rescheduled for much later in the evening and the kiddos being cooped up inside for the afternoon. We're ready for mother nature to get her act together around here. Where were these temps during summer break?

I seen someone post a picture of a chocolate pie last week and that's sort of where I got my inspiration for this particular dessert. It's been awhile since I've made anything like this so of course it sounded good. Then my mind wandered to a pretzel crust. Yes, that sweet and salty combination! It's divine.

It's still going to be pretty warm here in the Midwest for Labor Day weekend, definitely consider making this easy pie to take along to your gatherings. It will be much appreciated!

Chocolate Pretzel Cheesecake Pie

1 cup crushed pretzels
3/4 cup crushed graham crackers
2 tbsp sugar
6 tbsp butter, melted
3.4 oz box instant chocolate pudding
1-1/4 cups milk
8 oz. cream cheese
1/4 cup powdered sugar
8 oz. container Cool-Whip

In a medium bowl, combine crushed pretzels, graham cracker crumbs, sugar and melted butter. Press into bottom and up sides of a pie plate. Bake at 350 degrees for 8-10 minutes, remove from oven and set aside to cool.

Meanwhile whisk instant pudding and milk together in a bowl for 2 minutes, until slightly thickened. In another bowl, beat cream cheese using an electric mixer until creamy. Add in powdered sugar and whipped cream. Fold in chocolate pudding and mix together well. Spread mixture into cooled pie crust, refrigerate for at least 2 hours or until set.

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