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“From a Reynolds Plastic Wrap brochure.”
READY IN:
28mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • CRUST
  • 2 14 cups chocolate graham crackers, bear shaped, crushed
  • 1 tablespoon sugar
  • 13 cup butter, melted
  • FILLING
  • 1 (8 ounce) package light cream cheese, softened
  • 2 tablespoons sugar
  • 1 (8 ounce) carton frozen light whipped dessert topping, thawed
  • 12 cup toffee pieces or 12 cup mini chocolate chip
  • TOPPINGS
  • 3 tablespoons candy covered plain chocolate candies (M&M's)
  • 2 tablespoons colored sprinkles

Directions

  1. Preheat oven to 375*.
  2. For Crust, stir crumbs, 1 tablspoon sugar and butter until well blended. Press crumb mixture evenly into a 9 inch glass pie plate.
  3. Bake 8 minutes; cool on wire rack.
  4. For Filling, beat cream cheese and 2 tablespoons sugar, in a medium bowl, with an electric mixer until well blended. Fold in whipped topping and toffee chips (or mini chocolate chips). Pour into crust.
  5. Cover with plastic wrap and refrigerate 3 hours or overnight. Before serving, remove plastic wrap. Decorate with chocolate pieces and colored sprinkles.

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