Chocolate Cheesecake Trifle

I was in the middle a pie frenzy when my hand mixer crapped out on me.  Smoke.....angry sounds...it was toast.  After wacking it on the counter a few times.....rage plus percussive maintenance can occasionally work some magic.....I gave up and chucked that puppy into the trash.

I now had unwhipped cream cheese.  Translate this to tiny chunks of cream cheese throughout my pie filling.  Not a good look.  I tried working them out by hand and it was taking foooooorever so that was a no go.  I could have gotten away with this chunk style filling if I had planned a whipped topping over the pie filling, but no, I was only planning a chocolate drizzle top with some chocolate covered pretzels here and there.

Solution, toss pie filling and crust into pretty glasses and move on.  I will make a gorgeous pie next time...I promise.  Friggin mixer.

Technical difficulties aside....this treat tastes amaaaaaazing.


Chocolate Cheesecake Trifle

Graham Pretzel Crust

1 1/2 cups graham cracker crumbs (one sleeve)
1 cup pretzels crumbs
3/4 cup butter, melted
1/3 cup brown sugar

Mix together graham cracker crumbs, pretzel crumbs, and brown sugar.  Stir in melted butter.  Set aside.
 
Chocolate Pie Filling
3 cups skim milk
4 egg yolks, beaten
1/3 cup cornstarch
1/2 tsp salt
1 1/2 cups sugar
1 tbls vanilla
12oz milk chocolate chips, melted
2 - 8oz blocks reduced fat cream cheese

In a saucepan mix together cornstarch, salt, and sugar.  Whisk the yolks and milk together.  Add the milk mixture to the saucepan and stir everything together.  Heat over medium heat, stirring constantly, until mixture boils.  Boil for one minute before removing from heat.  Stir in vanilla and melted, milk chocolate.  Pour into a bowl, press plastic wrap to the top of the chocolate filling, and refrigerate for a couple hours. 

Mix chocolate filling with cream cheese.  Fold crust mixture gently into pie filling.  Spoon into cups.  Garnish with chocolate and pretzels.