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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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What a chocolate delight - just fantastic!! Ingredients:
1 (250 g) package philadelphia brick cream cheese, softened |
1/2 cup sugar |
2 cups cool whip, thawed |
6 squares baker's semi-sweet baking chocolate, divided |
1 (113 g) package jell-o chocolate instant pudding |
1/2 cup milk |
1/4 cup sliced almonds |
Directions:
1. Beat cream cheese and sugar with mixer until blended. Stir in 1 1/2 cups Cool Whip; spread 2 cup of the mixture over bottom of 8x4-inch loaf pan lined with plastic wrap.
2. Melt 2 chocolate squares. Add to remaining cream cheese along with pudding mix and milk. Beat until blended. Spread over layer in pan. Refrigerate 4 hours.
3. Microwave remaining chocolate and Cool Whip in microwaveable bowl on high 1 minute; stir until blended. Cool slightly.
4. Invert dessert onto platter. Remove pan and plastic wrap. Spread dessert with glaze; top with nuts. Refrigerate until glaze is firm.
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