Cappucino Chocolate Cheesecake
INGREDIENTS:
4 oz Philadelphia brand cream
-cheese; softened
1 tb Milk
1 tb Sugar
1 Container; (12-oz) Cool Whip
-whipped topping, thawed,
-divided
1 Prepared chocolate flavor
-crumb crust; (6 oz)
1 1/2 c Cold milk
2 pk (4 serving size each) Jell-o
-Vanilla Flavor instant
-pudding and pie filling
2 tb Maxwell House instant coffee
2 tb Water
4 oz Philadelphia brand cream
-cheese; softened
1 tb Milk
1 tb Sugar
1 Container; (12-oz) Cool Whip
-whipped topping, thawed,
-divided
1 Prepared chocolate flavor
-crumb crust; (6 oz)
1 1/2 c Cold milk
2 pk (4 serving size each) Jell-o
-Vanilla Flavor instant
-pudding and pie filling
2 tb Maxwell House instant coffee
2 tb Water
Mix cream cheese, 1 Tbs milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-1/2 cups of the whipped topping. Spread on bottom of crust.
Pour 1-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of the whipped topping. Spread pudding mixture over cream cheese mixture in crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and chocolate shavings. Store leftover pie in refrigerator. Makes 8 servings.
Pour 1-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick). Dissolve instant coffee in water in small bowl. Stir into pudding mixture. Gently stir in 2 cups of the whipped topping. Spread pudding mixture over cream cheese mixture in crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and chocolate shavings. Store leftover pie in refrigerator. Makes 8 servings.