Pies & Tarts

Cinnamon Cream Cheese Pie

1 c. Hershey's Cinnamon Chips
1/4 c. milk
1/4 c. water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
3/4 c. brown sugar
1 c. thawed Cool Whip
1 (9 inch) graham cracker crust
1/2 c. chopped pecans (optional)
1 c. coarsely chopped Hershey's Cinnamon Chips

In a small saucepan, melt 1 c. chips and milk over low heat. Stir constantly until chips are melted, and then set aside to cool.

In a small saucepan, combine water and gelatin. Stir over low heat until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.

In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled, melted chips and gelatin. Beat thoroughly. Fold in 1 cup cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping over pie. Sprinkle with pecans & chopped chips. Refrigerate for 2 hours before serving. Keep refrigerated.