Fudge Bottom Cheesecake

Name: Fudge Bottom Cheesecake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 315 grams pkg. JELL-O No Bake Real Cheesecake Dessert; 1 Tbsp margarine; 5 Tbsps margarine, melted; 237 milliliters cold milk; 85 grams BAKERS Semi-Sweet Chocolate; 2 Tbsps sugar; 1 Tbsp water; 237 milliliters thawed COOL WHIP Whipped Topping

Need a gluten free dessert? Fudge Bottom Cheesecake could be a super recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 15. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 180 calories. If you have water, baker's semi-sweet chocolate, cool whip whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Mix Crust

Ingredients you will need

Crust

Mix, sugar, the 5 Tbsp. melted margarine and the water with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate first, using your finger or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom, using bottom of a dry measuring cup.

Ingredients you will need

Margarine

Sugar

Water

Equipment you will use

Measuring Cup

Microwave chocolate and 1 Tbsp. margarine in small microwaveable bowl on HIGH 1-1/2 minutes or until margarine is melted. Stir until chocolate is completely melted; cool slightly.

Ingredients you will need

Chocolate

Margarine

Equipment you will use

Microwave

Bowl

Beat milk and Filling

Ingredients you will need

Milk

Mix with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir 3 Tbsp. of the filling into melted chocolate; spread evenly into crust. Top with remaining filling. Refrigerate at least 1 hour. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.

Ingredients you will need

Whipped Topping