CHOCOLATE MARBLE CHEESEPIE
Category: Chocolate
Yield: 8 servings
1/4 cup HERSHEY'S Cocoa
1 can (14 oz) sweetened condensed milk (not evaporated milk), divided
3 tsp Vanilla extract, divided
4 pckg (3 oz each) cream cheese, softened, divided
2 tbsp Lemon juice
CHOCOLATE CRUMB CRUST (recipe follows)
Chocolate curls (optional)

Procedures
Stir together cocoa and 2/3 cup sweetened condensed milk in small
saucepan. Cook over low heat, stirring constantly, until mixture is
smooth and very thick. Remove from heat; stir in 1 teaspoon vanilla.
Beat 2 packages cream cheese in small bowl until fluffy; add cocoa
mixture, beating until well blended. Cool thoroughly.
Beat remaining 2 packages cream cheese in medium bowl until fluffy.
Gradually beat in remaining sweetened condensed milk, lemon juice and
remaining 2 teaspoons vanilla. Alternately spoon vanilla and chocolate
mixtures into prepared pie crust; gently swirl with knife or spatula
for marbled effect. Refrigerate 8 hours or until firm. Garnish with
chocolate curls, if desired. 6 to 8 servings.
CHOCOLATE CRUMB CRUST: Stir together 1-1/4 cups graham cracker crumbs,
1/4 cup HERSHEY'S Cocoa and 1/4 cup sugar in medium bowl. Stir in 6
tablespoons melted butter or margarine. Press mixture firmly on bottom
and up sides of 9-inch pie plate; refrigerate about 2 hours before
filling.
Recipe and photo reprinted with permission from Hershey's Kitchens