Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 Envelope unflavored gelatin
- 2 tbsp Cold water
- 1/4 cup Boiling water
- 1 cup Sugar
- 1/2 cup HERSHEY'S Cocoa
- 2 cups (1pt) cold whipping cream
- 2 tsp Vanilla extract
- 1 pckg (6- or 9-oz) packaged graham cracker crumb crust
- =
Directions
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
Cool slightly.
Mix sugar and cocoa in large bowl; add whipping cream and vanilla.
Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.
Pour in gelatin mixture; beat until well blended.
Spoon into crust.
Refrigerate about 3 hours.
Garnish with whipped cream and baking pieces.
Store covered in refrigerator.