Ingredients● 1 (9-inch) chocolate pie crust
● 8 oz cream cheese, softened to room temperature
● 1 cup powdered sugar
● 21 oz can cherry pie filling
● 8 oz Cool Whip, thawed (plus more for topping)
● 1½ cups semi-sweet mini chocolate chips, divided
● Maraschino cherries, optional for garnish
Instructions1: Cream the Base: In a medium bowl, beat softened cream cheese and powdered sugar until smooth, light, and fluffy with no lumps.
2: Add the Cherry Flavor: Stir in the cherry pie filling gently so you keep some beautiful cherry pieces intact.
3: Fold in the Fluff: Fold in the Cool Whip until fully combined and airy.
4: Add Chocolate Chips: Fold in 1 cup of mini chocolate chips evenly throughout the filling.
5: Fill the Crust: Spread the mixture into the chocolate pie crust and smooth the top with a spatula.
6: Chill to Set: Refrigerate for 3–4 hours until firm and sliceable.
7: Decorate & Serve: Top with piped swirls or dollops of Cool Whip, sprinkle remaining chocolate chips, and add maraschino cherries if desired.
Chill Time: 3–4 hours Servings: 8 slices
Helpful Tips– Make sure cream cheese is fully softened and Cool Whip completely thawed for a silky texture.
– For a homemade topping, whip 1 cup heavy cream with a few tablespoons powdered sugar until stiff peaks form.
– Store in the refrigerator 2–3 days, or freeze up to 1 month.
– For clean slices, wipe your knife between cuts.
