Servings: Makes 8 servings

0.5 cup chilled whipping cream 0.5 cup chilled whipping cream
1.5 cup powdered sugar, divided 1.5 cup powdered sugar, divided
1 tsp vanilla extract 1 tsp vanilla extract
0.333 cup Hershey's cocoa 0.333 cup Hershey's cocoa
1 package (8 oz.) cream cheese, softened 1 package (8 oz.) cream cheese, softened
1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust ) 1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust )

Beat whipping cream, ½ cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl.
. Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.
Refrigerate several hours or until firm. Garnish as desired.