frozen chocolate cheesecake

Name: Frozen Chocolate Cheesecake
Yield: 10
Cuisine: American
Ingredients: - chocolate graham crust (below); 1 - envelope unflavored gelatin; 1/2 cup(s) water; 1/2 cup(s) unsweetened cocoa; 1/2 teaspoon(s) instant coffee granules; 1 1/3 cup(s) 14 ounce can sweetened condensed milk; 1 1/2 teaspoon(s) vanilla; 2 package(s) 8 ounces each cream cheese, softened; 3 1/2 cup(s) 8 ounce container frozen non dairy whipped topping, thawed; - sliced strawberries (optional)

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a Hershey's cookbook.

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yield 10 -12

method Refrigerate/Freeze

Ingredients For frozen chocolate cheesecake

chocolate graham crust (below)
1

envelope unflavored gelatin
1/2 c

water
1/2 c

unsweetened cocoa
1/2 tsp

instant coffee granules
1 1/3 c

14 ounce can sweetened condensed milk
1 1/2 tsp

vanilla
2 pkg

8 ounces each cream cheese, softened
3 1/2 c

8 ounce container frozen non dairy whipped topping, thawed
sliced strawberries (optional)

How To Make frozen chocolate cheesecake

1
Prepare Chocolate Graham Crust: Combine 1 1/4 cups graham cracker crumbs, 1/4 cup unsweetened cocoa, and 1/4 cup sugar in small bowl. Add 1/3 cup melted butter; mix well. Press mixture onto bottom of 9 inch spring form pan. Chill.

2
Mix gelatin and water in small saucepan; heat and stir until dissolved. Combine cocoa and coffee granules in small bowl. Gradually add gelatin mixture to cocoa mixture; blend well until mixture is smooth. Stir in sweetened condensed milk and vanilla.
3
Beat cream cheese in large mixer bowl until fluffy; gradually blend in cocoa mixture. Fold in whipped topping. Pour onto prepared crust. Freeze 4 hours or until firm. Garnish with strawberries.
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