| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Freezer, Cheese, Chocolate, Creamcheese |
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 |
lg |
Chocolate instant pudding |
| 2 |
tb |
Unsweetened cocoa |
| 1 |
tb |
Powdered sugar |
INSTRUCTIONS
PATTI - VDRJ67A
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
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