The recipe for this pie comes from Kraft Philadelphia Classic Recipes cookbook. I found this little cookbook when I was in Little Rock last week and went to the book fair at school with Ginger and Charlie. I couldn't see any point in going to a book fair without buying a cookbook, especially after noting that this one was exclusively cream cheese recipes.
Rocky Road Cheesecake
3 squares semi-sweet baking chocolate, divided
2 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed Cool Whip whipped topping
3/4 cup miniature marshmallows
1/3 cup chopped cocktail peanuts
1 Oreo pie crust (6 ounces)
Microwave 1 of the chocolate squares in a small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar, and milk in a large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows, and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.
I sprinkled the top of the pie with chocolate jimmies, then chilled before serving. Top with a little Cool Whip and serve.