2 c Semisweet chocolate chips
1 1/2 c Whipping cream; divided
1/4 c Confectioner’s sugar
1 tb Vanilla extract
1 Chocolate chip cookie crust;
In a microwave safe dish, combien the chocolate chips and 1/2 cup of
the cream; cook on high for 1-2 minutes. Stirring every 30 seconds
until smooth. Cool to reoom temperature. Stir in sugar and vanilla;
set aside. In a small mixing bowl, beat remaining cream until soft
peaks form. Beat in chocolate mixture on high, one third at a time.
Mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish
with whipped cream.