MINI KISSES COOKIE TORTE

By Vanetta

Ingredients

• 1 cup sugar
• 1/2 cup HERSHEY'S Cocoa
• 1/2 cup strong coffee
• 1/3 cup shortening
• 1/4 teaspoon ground cinnamon
• 1 package (11 oz.) pie crust mix
• 2-1/2 cups cold whipping cream
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Chocolates, divided

Preparation

Step 1

Place sugar, cocoa, coffee, shortening and cinnamon in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue microwaving, 30 seconds at a time, until mixture is smooth and creamy when stirred with wire whisk. Remove 3/4 cup of mixture; set aside remaining mixture.
Stir together pie crust mix and reserved 3/4 cup cocoa mixture, blending until smooth. Shape into ball; cut into 4 pieces. Shape into patties; wrap in plastic wrap. Freeze for 10 minutes or just until firm, but pliable.
Meanwhile, heat oven to 350°F. Line two cookie sheets with foil; mark two 8-inch diameter circles on each. Place one patty in center of each circle; press with fingers into marked circles. Bake 10 to 12 minutes or until almost set; cool completely on foil.
Gently peel foil away from cookies. In bowl with remaining cocoa mixture, pour whipping cream; beat until whipped cream consistency, about 3 minutes. Place 1 cookie on serving plate; place chocolates all around the outside edge of cookie. Place one-fourth of cream mixture in center; gently spread out to chocolates.
Repeat layering with remaining 3 cookies, cream mixture and chocolates, ending with cream. Place remaining chocolates all over top of torte. Cover: refrigerate 4 hours until filling has softened cookies. Refrigerate leftover torte. About 10 servings