INGREDIENTS:
1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa
In small saucepan, melt butter; stir in crumbs, sugar and cocoa. Pat firmly on bottom of 9 inch springform pan or 9 inch square pan. Chill while preparing filling.
FILLING:
1 env. unflavored gelatin
1/2 c. water
1/2 tsp. instant coffee granules
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, softened
1 (9 oz.) container frozen non dairy whipped topping, thawed
1/2 c. sliced almonds for garnish (optional)
1/2 c. water
1/2 tsp. instant coffee granules
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, softened
1 (9 oz.) container frozen non dairy whipped topping, thawed
1/2 c. sliced almonds for garnish (optional)
In small saucepan, soften gelatin in 1/4 cup water. Add coffee. Heat and stir until dissolved. Remove from heat. Stir cocoa into remaining 1/4 cup water and blend into gelatin mixture. Stir in sweetened condensed milk and vanilla. In large mixer bowl, beat cheese until fluffy. Gradually beat in cocoa mixture. Fold in whipped topping. Turn into prepared pan.If desired, mix miniature chocolate chips into a 9 ounce container of whipped topping and spread over top. Garnish with almonds. Chill 3 to 4 hours or until set. Refrigerate leftovers.
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