CAMI’S (NO BAKE) CHOCOLATE AND VANILLA SILK CHEESE CAKE PIE

Baking is a weekly activity in our family. All my grandkids bake. Therefore, is no mystery that they have gone beyond the easy pre-mixed cake box and graduated to more complex recipes. Priceless!
Camelita found this recipe she loves and showed me how’s done. Take one bite and it will melt in your mouth like ice cream.
 
Approximate Prep Time: Basically under 30 minutes before refrigeration.
Approximate Cost: $10.37 or $1.73 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 6
 
Ingredients
1 chocolate crumb crust (ready-to-use, Graham cracker or Oreo) ($2.10)
1 (8 oz. each pack) of Philadelphia cream cheese at room temperature ($2.30)
1/3 c. granulated sugar (.30)
1 c. sour cream (.98)
1  tsp. Vanilla (.55)
​1 8 oz. carton of Cool Whip, thawed ($1.99)¼ c. cocoa powder (.50)
2 tbsp. powdered sugar (.20)
6 fresh strawberries ($1.45)
 
Directions

• Beat cream cheese and sugar until smooth in a med-size mixing bowl.
• Add the sour cream and vanilla extract until is all blended.
• Fold in with a spatula the Cool Whip until combined.
• Spread half of the mixture into the pie crust and smooth it out flat.
• Add to the remaining filling the cocoa powder, powdered sugar and beat until combined.
• Spread evenly into the pie on top of the vanilla filling layer.
• Cover with the plastic tent, refrigerate for about 7 hours or better yet, overnight.
• Before serving, run hot water over a knife, wipe it dry and slice the pie into 6 to 8 slices.
• Top each slice with a dollop of whip cream and garnish with a strawberry.

 
Bon Appetite!