Black Forest Cheesecake serves 8 From: Arthritis H E Cookbook
1 (4 serv) pkg Jello s/f cherry gelatin 1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix 1 1/2 cups water (divided) 2 cups ( one 16 oz can) tart red cherries, packed in water, UNDRAINED 1 tsp. almond extract 2 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant chocolate pudding mix 2/3 cup Carnation n/f dry milk powder 1 (6 oz) Keebler chocolate piecrust 1/2 cup Cool Whip Lite 1 tabl. + 1 tsp. (1/3 oz) mini choc. chips
In a medium saucepan, combine dry gelatin and dry cook and serve pudding mix. Add 1/2 cup water and undrained cherries. Mix getnly to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly, being careful not to crush cherries. Remove from heat. Stir in almond extract. Place saucepan on a wire rack and allow to cool for 30 min. Meanwhile, in a large bowl, stir cream shees with a spoon until soft. Add dry instant pudding mix, dry milk powder and remining 1 cup water. Mix well using a wire whisk. Spread pudding mixture into piecrust. refrig. until cherry mixture has cooled. Evenly spoon cooled cherry misture over chocolate layer. Drop Cool Whip Lite by tablespoonful to form 8 mounds. Evenly sprinkle about 1/2 tsp. choc. chips over top of each mound. Refrig. for at least 1 hour. Cut into 8 servings
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