Friday, October 21, 2011

Chocolate Cherry Cheesecake

*Chocolate Cherry Cheesecake*


§          2 pkg. (21.4 oz. each) JELL-O No Bake Cherry Topped Cheesecake
§          10 Tbsp. margarine, melted
§          1/4 c. sugar
§          2 Tbsp. Water
§          3 cups cold milk
§          3 squares  BAKER'S Semi-Sweet Chocolate, melted, cooled



1.       MIX Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 of the Fruit Pouches onto bottom of crust.
2.       POUR milk into medium mixing bowl. Add both Filling Mixes; beat with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Remove 1 cup of the filling mixture; blend with the melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of the remaining Fruit Pouch.
3.      Refrigerate at least 1 ½ hours or until firm. Garnish with dollops of whipped cream or chocolate curls (shaved chocolate from a large bar with a cheese grater or slicer) if desired. To serve, run small knife or spatula around side of the pan to loosen crust, then remove side of pan. Store leftovers in the refrigerator.
Cheesecake can also be prepared in 13x9-inch pan. Prepare as directed, pressing all of the crumb mixture onto bottom of pan. If you line the pan with parchment paper, waxed paper, or plastic wrap, it will be easier to remove the cake after cooling.
         Prepare as directed, using JELL-O No Bake Strawberry Topped Cheesecake.

*Recipe originally adapted from Imagination provided by you!

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