Ingredients
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2 lbs ricotta cheese (I use whole milk ricotta)
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1/2 cup confectioners' sugar
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1 cup Cool Whip Topping
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1 teaspoon vanilla
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1/3 teaspoon cinnamon
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1/2 cup maraschino cherry, coarsely chopped
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1/2 cup slivered almonds (toasted)
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1/2 cup semisweet chocolate, grated
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2 teaspoons orange zest
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1 chocolate cookie pie crust, ready-made
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1 tablespoon butter, melted
Instructions
- Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
- Place all the other ingredients into a large bowl and mix well.
- Fill the pie crust with the ricotta filling.
- Cover lightly with plastic wrap and place in freezer.
- Chill for at least 8 hours.
- Before serving, remove from freezer for 15 to 20 minutes.
- I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.