You'll need:
-1 pkg JELL-O chocolate flavour instant pudding
-1-1/4 cups cold milk
-2 pkg PHILADELPHIA cream cheese, softened
-1/4 cup sugar
-1 1/2 cups thawed COOL WHIP whipped topping, divided
-1 OREO pie crust
-1 oz Baker's semi-sweet chocolate
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Step 1:
Beat pudding mix and milk in medium bowl with whisk 2 min.
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Step 2:
Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
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Step 3:
Refrigerate 4 hours.
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Step 4:
Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a sheet of plastic wrap. Pleat the plastic wrap so that the chocolate wrinkles. Refrigerate until firm.
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Step 5:
Pull apart both ends of plastic wrap under chocolate to break chocolate into pieces. Top cheesecake with remaining cool whip and chocolate pieces just before serving.
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Extra information:
-Serves 10 people
-Will take around 1 hour and 15 minutes (not including refrigeration)
-Prep time is 15 minutes.
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