Cinnamon Cream Cheese Pie

• 1 cup HERSHEY(R)'S Cinnamon Chips
• 1/4 cup milk
• 1/4 cup water
• 1 (.25 ounce) envelope unflavored gelatin
• 1 (8 ounce) package cream cheese
• 3/4 cup brown sugar
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust
• 1/2 cup chopped pecans
• 1 cup HERSHEY(R)'S Cinnamon Chips, coarsely chopped

1. In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
2. In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
3. In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.

cinnamon chips, milk, water, unflavored gelatin, cream cheese, brown sugar, frozen whipped topping, graham cracker crust, pecans, cinnamon chips

Taken from www.allrecipes.com/recipe/36420/cinnamon-cream-cheese-pie/ (may not work)