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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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This sinful dessert was published in the July 2010 issue of Woman's World magazine. Although I have not tried it, I plan to. Very easy and festive. Please note: The recipe calls for Yodel snack cakes. Ingredients:
1 (11 ounce) package ding dong chocolate snack cakes |
2 tablespoons unsweetened cocoa powder |
1/2 cup hot water |
1 (1/4 ounce) envelope unflavored gelatin |
3 (8 ounce) packages cream cheese, at room temperature |
1 (14 ounce) can sweetened condensed milk |
1/2 cup semi-sweet chocolate chips, melted and cooled |
whipped topping, thawed |
2 ding dong chocolate snack cakes, sliced (optional) |
Directions:
1. 1. Coat an 8 springform pan with cooking spray. Cut for cakes crosswise into 4 pieces each. Stack, frosted side up, around edge of pan. Halve remaining cakes lengthwise arrange in bottom of pan, cutting to fit.
2. 2. In microwave-safe bowl, stir cocoa into hot water until smooth. Sprinkle gelatin over mixture; let stand until softened - about 5 minutes. Microwave on high in 10-second intervals, stirring, until dissolved.
3. 3. In large bowl on medium-high speed, beat cream cheese, milk, and melted chocolate chips until smooth and fluffy, about 2-3 minutes. Slowly and gradually beat in gelatin mixture until blended. Fold in 2 cups topping; spread in pan. Cover; refrigerate at least 8 hours or overnight. Carefully run knife around edge of cheesecake; remove side of pan. If desired, transfer remaining topping to pastry bag fitted with Star tip; pipe or spoon onto cake. If desired, garnish with additional snack cake slices.
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