1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 OREO Pie Crust (6 oz.)
1/2 oz. BAKER'S Semi-Sweet Chocolate
8 PLANTERS Pecan Halves
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Add To Shopping List
Let's Make It
Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
Sprinkle cheesecake with coconut just before serving. Top with pecans.
Enjoy a serving of your favorite foods on occasion but remember to keep tabs on portions.
Substitute additional BAKER'S Semi-Sweet Chocolate for the BAKER'S GERMAN'S Sweet Chocolate.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* 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.