Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

This is really good. Needs to be in the freezer 3-4 hours before serving.

Ingredients Nutrition

  • 3 ounces bakers semi-sweet chocolate baking squares
  • 14 cup water
  • 1 (8 ounce) package cream cheese, softened
  • 12 raspberry spreadable fruit
  • 3 14 cups Cool Whip, thawed 8 ounce tub
  • 2 tablespoons water
  • 36 fresh raspberries
  • 2 chocolate wafer cookies, crushed

Directions

  1. Melt the chocolate with 1/4 Cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted. (Mixture will be very thick).
  2. Beat chocolate, cream cheese, and 1/4 Cup fruit spread.
  3. Immediately stir in 2 1/2 Cups Cool Whip until smooth.
  4. Sprad in a 8 or 9 in pie plate.
  5. Freeze for 3-4 hours.
  6. Remove from freezer, let stand for 15 minutes.
  7. Briefly heat and stir remaining 1/4 Cup fruit spread 2 Tablespoons of water until well blended.
  8. Spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture. Top with fresh raspberries and crushed chocolate cookie wafers.
  9. Store leftovers in the freezer.

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