1 (18 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs
2 1/2 cups milk
1 teaspoon vanilla extract
2 cups chopped walnuts
4 cups white sugar
1 cup HERSHEY'S Cocoa
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup chopped almonds
1/2 cup HERSHEY'S Cocoa
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup Butter, melted
1 1/2 cups milk
1/3 cup evaporated milk
1/2 teaspoon orange peel
1 tablespoon orange juice
1 slice HERSHEY'S Cocoa
1 cup chopped pecans
1 tablespoon chopped almonds
1/2 cup chopped pecans
1/4 cup chopped walnuts
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon almond extract
Melt cream cheese and sugar in large bowl. Mix together eggs, milk, vanilla extract, cocoa, pecans and almonds. Stir egg mixture into cream cheese mixture, mixing just until blended. Beat cream cheese mixture with electric mixer until stiff. Fold in coconut milk, pecans and nuts. Pour mixture into pie crust. Cover and refrigerate approximately 1 hour or until chilled. Frost with HERSHEY'S Cocoa Cream Frosting after filling has been completely cooled. Chill until desired frosting consistency is achieved.
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