No Bake Yodel Cheesecake

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READY IN: 8hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (11 ounce) package Ding Dong Chocolate Snack Cakes
  • 2
    tablespoons unsweetened cocoa powder
  • 12
  • 1
    (1/4 ounce) envelope unflavored gelatin
  • 3
    (8 ounce) packages cream cheese, at room temperature
  • 1
    (14 ounce) can sweetened condensed milk
  • 12
    cup semi-sweet chocolate chips, melted and cooled
  • whipped topping, thawed
  • 2
    Ding Dong Chocolate Snack Cakes, sliced (optional)
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DIRECTIONS

  • 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. 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. 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.
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