2 pkg. (21.4 oz. each) JELL-O No Bake Cherry or Strawberry Topped Cheesecake
1/4 cup sugar
3/4 cup (1-1/2 sticks) butter or margarine, melted
3 cups cold milk
3 squares BAKER'S Semi-Sweet Chocolate, melted and cooled
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Let's Make It
Stir Crust Mixes, sugar, butter and 2 tablespoons water with fork in medium bowl until crumbs are well moistened. Firmly press 1/2 of the crumbs 2 inches up side of 9-inch springform pan. Press remaining crumbs firmly onto bottom, using measuring cup. Spoon 1 Fruit pouch over crust.
Pour milk into medium mixing bowl. Add Filling Mixes. Beat with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Immediately stir 1 cup cheesecake mixture into chocolate until smooth. Stir chocolate mixture into remaining cheesecake mixture until blended.
Spoon mixture over fruit in crust. Top with remaining fruit pouch. Refrigerate at least 1-1/2 hours or until firm. To serve, run a small knife or spatula around side of pan to loosen crust; remove side of pan.
Note: Cheesecake also can be prepared in 13x9-inch pan, pressing all of the crumbs firmly onto bottom of pan. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.