Wednesday, October 6, 2010

Fluffy 2-Step Chocolate Cheesecake

2 packages (8 oz. each) cream cheese, softened
4 squares Bakers Semi-Sweet Baking Chocolate, melted
1/3 cup sugar
1 tub (8 oz.)  Cool Whip Whipped Topping, thawed
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)

Mix cream cheese, chocolate, and sugar with electric mixer until well blended. Gently stir in Cool Whip

Spoon into crust. Refrigerate 3 hours or overnight. Makes 8 servings.

The chocolate is so rich tasting in this recipe.

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