No Bake Yodel Cheesecake

Submitted by Maureen in MA

"This sinful dessert was published in the July 2010 issue of Woman's World magazine. Although I have not tried it, I plan to. Very easy and festive. Please note: The recipe calls for "Yodel" snack cakes. "Ding Dongs" have been substituted here due to ingredient limitations at this website."

 

• Ready In: 8hrs 15mins
• Ingredients: 9
• Yields: 1 cheesecake
• Serves: 8-10

ingredients

• 1 (11 ounce) package Ding Dong Chocolate Snack Cakes
• 2 tablespoons unsweetened cocoa powder
• 1⁄2 cup hot water
• 1 (1/4 ounce) envelope unflavored gelatin
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup semi-sweet chocolate chips, melted and cooled
• whipped topping, thawed
• 2 Ding Dong Chocolate Snack Cakes, sliced (optional)

directions

1. 1. Coat an 8" springform pan with cooking spray. Cut for cakes crosswise into 4 pieces each. Stack, frosted side up, around edge of pan. Halve remaining cakes lengthwise arrange in bottom of pan, cutting to fit.
2. 2. In microwave-safe bowl, stir cocoa into hot water until smooth. Sprinkle gelatin over mixture; let stand until softened - about 5 minutes. Microwave on high in 10-second intervals, stirring, until dissolved.
3. 3. In large bowl on medium-high speed, beat cream cheese, milk, and melted chocolate chips until smooth and fluffy, about 2-3 minutes. Slowly and gradually beat in gelatin mixture until blended. Fold in 2 cups topping; spread in pan. Cover; refrigerate at least 8 hours or overnight. Carefully run knife around edge of cheesecake; remove side of pan. If desired, transfer remaining topping to pastry bag fitted with Star tip; pipe or spoon onto cake. If desired, garnish with additional snack cake slices.