| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Chocolate, Creamcheese, Freezer | 20 | Servings | |
INGREDIENTS
| 6 | oz | Semi-sweet chocolate squares |
| 1/4 | c | Margarine |
| 2 2/3 | c | Flaked coconut |
| 8 | oz | Cream cheese, softened |
| 2 1/2 | c | Half & half, cold |
| 1 | Chocolate instant pudding | |
| 2 | T | Unsweetened cocoa |
| 1 | T | Powdered sugar |
INSTRUCTIONS
Place chocolate in heavy saucepan over very low heat; stir constantly until just melted. Remove 2 tbls of melted chocolate; set aside. Stir margarine into remaining chocolate in saucepan until melted. Gradually stir in coconut, tossing to coat evenly. Press mix into a 9x13" pan which has been lined with foil. Beat cream cheese at medium speed of electric mixer until smooth; beat in reserved 2 tbls chocolate. Gradually mix in half & half. Add pudding mix. Beat at low speed until well blended, about 1 minute. Pour over crust. Freeze until firm, about 4 hours or overnight. Mix together cocoa and sugar in a small bowl; sift over truffle mixture. Lift foil from pan onto cutting board; let stand for 10 minutes to soften slightly. Cut into diamonds, squares or triangles. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is bigger than any church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 98
Total Fat: 11.5g
Cholesterol: 12.5mg
Sodium: 92.2mg
Potassium: 60.7mg
Carbohydrates: 11.9g
Fiber: 1.7g
Sugar: 4.6g
Protein: 1.5g