Low Carb Hershey Chocolate Cream Pie

My son Landon’s favorite dessert is Edward’s Hershey chocolate cream pie that you can buy from the freezer section and it’s loaded with sugar so I was inspired to make my own (a lower carb version)

This is a 3 layered dessert and it’s heavenly. Tastes better than the pie from Edwards.

Ingredients

• 3 bags of highkey chocolate cookies
• 3 tablespoons of kerrygold butter
• 1 block of cream cheese
• sweetener of choice (I used organic pyure)
• 1 box of sugar free chocolate pudding
• 1 tub of sugar free cool whip
• sugar free Hershey syrup
• 2- 2 1/2 cups of heavy whipping cream
• vanilla extract

Instructions

Before making each layer, allow it to rest in freezer to firm up before each layer.

Start out by melting about 3/4 tablespoons of butter and then crush 2 1/2 bags of highkey cookies and mix with the butter. Press into pie dish.

First layer: combine 1 block of cream cheese and 1 cup of heavy whipping cream into stand mixer and add a splash of vanilla and about 3 tablespoons of sweetener or until sweet enough for you. Mix until fluffy. Add this layer straight onto your pie crust.

2nd layer: combine sugar free chocolate pudding with about 1-1 1/2 cups of heavy cream. I also squirted a little sugar free Hershey syrup in this mixture also to give it a deeper chocolate flavor.

3rd layer: just throw dollops of sugar free whipped cream on it.

Last step: crumble more highkey cookies on it and drizzle with sugar free Hershey syrup. Freeze for an hour or so before serving.