Difference between revisions of "Celestial Chocolate Cheesecake"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy | This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 10:31, 5 May 2012
Description
This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy From "Catsrecipes Y-Group"[1]
Ingredients
- 2 large bags of chocolate pudding (not instant)
- 2 cups powdered sugar
- 1 cup flour
- 1 container cream cheese
- 1 cup chopped pecans
- 1 stick butter or margarine
- 2 small containers whipped cream/topping
- 2 capfuls of lemon juice
Directions
Crust
- Heat oven to 425°F.
- Combine flour, half of the pecans, and margarine over bowl and mix well.
- Spread into pie pan and bake for 10 to 15 minutes.
- Cool.
Filling
- Mix cream cheese, powdered sugar, and one of the whipped toppings together.
- If this is too sweet , add the lemon juice.
- Spread on top of the crust.
- Cool in refrigerator.
- Cook pudding according to instructions.
- Let cool and spread on top of cream cheese mixture.
- Cool in refrigerator.
- Spread the second whipped cream/topping on top of the cooled pudding.
- Sprinkle with remaining pecans.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
