Frozen Milk Chocolate Cheesecake
Posted by: Elaine Mon, 26 Apr 2004, at 3:36 p.m.
10 Chocolate Wafer Cookies
2 Teaspoons Gelatin, Kosher
3 Tablespoons Cold Water
1/2 Cup Sugar
3 Ounces Semisweet Chocolate, finely chopped
16 Ounces nonfat cream cheese
1 Cup 1% Milk
1 Teaspoon Vanilla Extract
1 Cup Cool Whip Lite
Lightly spray a 7-inch spring form pan or 9-inch pie pan. In a blender or food
processor, grind wafers into crumbs. Reserving 1 tablespoon crumbs for garnish,
sprinkle remaining crumbs over bottom and sides of pan. In a small bowl, combine
gelatin and water and set aside to soften, about 3 minutes.
In a small saucepan, combine sugar, chocolate, and softened gelatin. Cook over
low heat, stirring constantly, until smooth. Remove from heat.
In a blender or food processor, combine chocolate mixture, cream cheese, milk,
and vanilla. Process until smooth, transfer to a mixing bowl, and gently fold in
whipped topping. Pour into prepared pan, sprinkle with reserved crumbs, and
freeze until firm; at least 4 hours or overnight.