Featured Chocoloate Lovers Recipes
Sent by Pam Kreppel
2 sticks Butter-softened not melted
2 cups Flour
1 cup Walnuts or pecans chopped
8 oz. Cream cheese-softened
1 cup Powdered sugar
2 pkgs. Instant chocolate pudding
3 cups Milk
1 large ctn. Cool Whip
Preheat oven to 350 degrees. Use 9X13" glass pan. Thoroughly mix butter, flour and nuts. Press mixture into bottom of pan. Reserve small amount for crumb topping. Bake 10-12 minutes until light brown. Bake reserved amount in small dish at this time also. Set aside and cool. Beat cream cheese, sugar and half of the cool whip. Spread over cooled crust. Mix pudding with 3 cups cold milk until thickened. Spread over cream cheese layer. Top with remaining cool whip. Crumble reserved crust mixture over top. Can also be made with other flavors of pudding, but we all know chocolate is best.
Chocolate Raspberry Cheesecake
1 1/2 Cups (18) Cream filled cookies, crushed
2 Tbs. Margarine, melted
32 oz. Cream Cheese, softened
1 1/4 Cup Sugar
3 Large eggs
1 Cup Sour Cream
1 tsp Vanilla
6 oz. Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 Cup Semi-sweet Chocolate Chips, melted
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees for 1 hour and 25 minutes.
Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill. Garnish with whipping cream and fresh raspberries.