Frozen Chocolate Cheesecake the Editors of Publications International, Ltd.
Frozen Chocolate Cheesecake
Makes 8 servings
|1-1/2||cups chocolate or vanilla wafer cookie crumbs|
|1/3||cup margarine or butter, melted|
|10||ounces (1-1/4 packages) cream cheese, softened|
|1||cup (6 ounces) semisweet chocolate chips, melted|
|1-1/3||cups thawed frozen nondairy whipped topping|
|3/4||cup chopped pecans|
- Preheat oven to 325°F.
- Combine cookie crumbs and margarine in small bowl; press onto bottom and side of 9-inch pie plate. Bake 10 minutes. Cool crust completely in pan on wire rack.
- Combine cream cheese and sugar in large bowl. Gradually stir melted chocolate chips and vanilla into cheese mixture. Gently fold whipped topping into cheese mixture; fold in pecans. Pour cheese filling into prepared crust and freeze until firm. Garnish with Chocolate Curls.
|Total Fat||42 g|
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