<http://schema.org/recipeInstructions>
" To melt chips in microwave: Put vanilla chips and chocolate chips in separate medium-size microwave-safe bowls. Add 1/4 cup heavy cream to each. Heat separately (chocolate chips first) on high 45 seconds to 1 minute, or until cream is steaming hot. Let stand 1 minute, then stir until smooth. On stovetop: Stir chocolate chips and 1/4 cup of the heavy cream in a small saucepan over low heat until chips melt and mixture is smooth. Scrape into a medium-size bowl. Wash saucepan. Repeat with vanilla chips and another 1/4 cup cream. Scrape into another medium-size bowl. Beat remaining 1 1/2 cups heavy cream in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gently stir (fold) half the whipped cream into the vanilla-chips mixture. Stir (fold) remaining whipped cream into chocolate-chip mixture. Alternately drop heaping soup spoonfuls (about 1/3 cup) of each mousse into the cookie crust. When it&amp;#039;s all in the pie shell, run a knife through the two mousses to create a marbled effect. Refrigerate at least 1 hour, or covered up to 2 days. Garnish to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a8922/chocolate-vanilla-mousse-pie-recipe-120138/?click=wdy-more>