Gluten Free Peanut Butter Trifle

If you have a little bit of this, and a little bit of that....

it's time for 

Trifle!

Now, as you can see from the picture, this isn't one of those nice layered desserts.

The peanut butter pudding just slides down into all the cracks left by the brownies and the peanut butter cups, which all mesh together as well.  

Every bite has surprise texture, you'll get a brownie, pudding, or a delightful bite of peanut butter cup.  

But I promise you, every bite has the blend of chocolate and peanut butter that will make you sing! 

It's that good.

And if you don't need it to be gluten free, just use your favorite brownie mix.

Gluten Free Chocolate Peanut Butter Trifle

1 Gluten-Free Brownie Mix

1 pkg. peanut butter chips (found by the chocolate chips)

2 pkg. mini peanut butter cups 

3 1/2 cups cold milk

2 small pkg. instant vanilla pudding

3/4 cup creamy peanut butter

2 cartons Cool Whip

Prepare brownie batter according to package directions.  Before spreading into a 9x13 pan, stir in peanut butter chips.  Bake at 350 for 20-25 minutes or until toothpick comes out clean.  Cool on a wire rack; cut into 1 inch pieces.

Cup peanut butter cups in half; set aside 1/4 for garnish.  (That's the really annoying part of making this trifle, but it's so worth it).  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 5 minutes or until soft-set.  Add peanut butter and mix well.  Fold in 1 carton of Cool Whip.

Place 1/3 of the brownies in the bottom of the trifle bowl; top with 1/4 of the cut peanut butter cups.  Spoon 1/3 of pudding mixture of the top.  Repeat layers twice.  Cover with Cool Whip and reserved peanut butter cups.  Refrigerate until ready to serve.

Gluten Free Red Velvet Cheesecake Brownies

Remember me?

Erin, who??

Hasn't this past month been so fun!

(And it's going to continue)

I had to share another tradition:

my December Birthday!

Yep, yesterday I celebrated with my husband, kids, and these beauties:

Gluten Free Red Velvet Cheesecake Brownies!

Everyone always asks, what's it like to have a birthday around Christmas?

Well, for all I know, it's great!

I have never had an issue, or felt "ripped off".

I think that it was because my mom and husband do a great job of keeping the two days separate.  

Birthday presents aren't wrapped in Christmas paper and it's not a "Christmas Party", it's a birthday celebration and it's just one more thing to add to the fun festivities!

Yesterday was a great day.  One of the best.

My husband and daughter made breakfast while I exercised, recipe to come.  My brothers and sisters surprised me with a Gurgle Pot, more on that later.  And my dream came true and my parents got me a Silhouette Craft cutter, more on that too.  

My husband and kids got me a new pair of running shoes, which I tried out and I swear they made me run faster, I'm so spoiled.

We then (we being husband and kiddos) went swimming at our community center and had a great time.  Both girls are such water babies, this summer is going to be great!

Next we had a friend watch the girls and Paul and I finished up some Christmas shopping and had the most wonderful dinner at the Rodizio Grill.

It was amazing!  And most of the menu is gluten free!!

It's a Brazilian-style steakhouse where the guys brings the different meats around and gives you a thin slice.  The tri-tip was my absolute favorite.  And they also have these cute little appetizer bread roll things, not sure what they are called that are made out of yucca flour, so GF and so delicious.  They have a nice Parmesan flavor to them.

Hungry now.  

Well, sign up for the Rodizio club and you too can get a free meal on your birthday!

On to the cake.  

My 3 year old danced with joy when we got to blow out all the candles, which I almost did in one breath!

I am such a sucker for Red Velvet anything, so I knew these were going to be good.  The brownie part is moist and dense, with a light cheesecake swirled on top.

They were amazing.

And kinda Christmas-y.

Hope you enjoy!

Gluten Free Red Velvet Cheesecake Brownies

1/2 cup butter

1/3 cup semi-sweet chocolate chips

1 cup sugar

3 eggs

1 t. vanilla

2 t. red food coloring

2/3 cup GF mix

1 t. xanthan gum

1/4 t. salt

8oz cream cheese, room temperature

1/3 cup sugar

1 egg

1/2 t. vanilla

Preheat the oven to 350.  Line an 8 inch square pan with foil and grease.

In a double boiler, melt butter and chocolate chips together.  Stir until very smooth and there are no lumps.  Set aside while you prepare the other ingredients.

In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. 

Add flour, xanthan gum, and salt.

Stir in chocolate until just combined.  

If you want a deeper red color, add 1/2 t. more red food coloring.

(I just used 2 t.)

Pour into prepared pan and spread into an even layer.

In a medium bowl, beat cream cheese, sugar, egg and vanilla until smooth.  Drop onto prepared brownie batter.  Swirl with a knife.

Bake for 35-40 minutes, until cheesecake is set and a toothpick comes out clean.  

Refrigerate overnight.

Hot Chocolate or Heart Attack in a Mug

Hi all! I'm Jenny from An Apple for the Crafter. With the holiday season upon us I have been in a bit of a blogging rut. I have to thank my dear friend Erin for pulling me out of it. Erin and I have known one another since high school. I was also lucky enough to go to college with her, in fact, we even student taught together at the same school. Erin has always been one of the kindest, most beautiful people I know.

I've been really excited to post because Erin and I went to a Christmas dance together, in a group, our senior year of high school. I rummaged around all my scrapbooking stuff until I found my old high school dance pictures. I found the picture but Erin isn't in it! We picked her up last and so her date, Stuart, is holding a stuffed Santa Claus instead!

I'm the one in blue.

I'm actually glad I went through all this mess though. While this adorable Santa is no replacement for Erin, he is a great holiday tradition maker. My mom made this stuffed Santa forever ago. All throughout the Christmas season my siblings and I would move Santa around the house when no one else was looking. His arms and legs are really thin, and therefore quite pliable so we could put him into some weird positions and places. We would sit him up in the rocking chair with his hands behind his head. Sometimes you'd find him standing on his head next to the grandfather clock. Once, he was spotted asleep under the Christmas tree. It was so much fun to try devising creative things for Santa to do, or places for him to appear (like in high school dance photos!)
My husband and I have continued this tradition on a smaller scale. We have the ever famous Elf on the Shelf. He isn't quite as versatile but we have fun hiding him from one another nonetheless.

Now on to the recipe!

First, I should warn you that this recipe will ruin Swiss Miss and other powdered hot chocolates for you. Second, people will begin asking/expecting you to make this recipe for holiday parties. Third, it is SOOO good because it is literally just chocolate that is hot. :)

Ingredients:
6 Pints of Half and Half
12 Bars of Hershey's Chocolate
1 Can of Spray Whipped Cream

Tools:
Big pot
Big spoon
Ladle

Directions:
Break up the bars into the pre-measured little pieces. I break or cut them further into half just to speed up cooking time.
Pour the half and half into the pot.
Begin slowly adding the chocolate and stirring constantly.
Once the chocolate has melted you can ladle the drink into mugs. Make sure everyone has a spoon because as the drink cools it starts to get a thin film on top, like pudding. I always have the spray whipped cream on hand to add on top because it helps cool the drink faster.

This stuff is so sweet and rich that it counts as dessert to most people. Our friends and family request this recipe every Christmas. I hope you like it too!!

This is mostly a picture of my husband's cool lens mug but it is the only picture I have of our hot chocolate!

Gluten Free Chocolate Chip Brownies

I made these brownies a little while ago for a funeral.

They were a big hit and no one guessed they were gluten free.

There are a few things I love about them: super easy to make, takes a small amount of flour, the tangy sour cream frosting, and the chunks of chocolate chips.

These are super chocolate-y!

Can't beat that right.  

Gluten Free Chocolate Chip Brownies

1/2 cup butter, softened

1 cup sugar

4 eggs

1 can (16 oz) chocolate syrup

2 t. vanilla

1 cup GF mix

1 rounded t. xanthan gum

1 cup semi-sweet chocolate chips

1 cup chopped nuts (optional)

Frosting

1 cup semisweet chocolate chips

1/4 cup butter, cubed

1/2 cup sour cream

2 1/4 cups powdered sugar

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Beat in chocolate syrup and vanilla.  Stir in the flour, chocolate chips and nuts.

Pour into a greased 9x13 pan.  Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.  Cool for 5 minutes.  Whisk in sour cream.  Gradually stir in powdered sugar until smooth.  Frost brownies.  Cut into bars.  Store in the refrigerator.

Also try:

Gluten Free Flourless Brownies

or

Gluten Free White Chocolate Brownie Bites

Chocolate Covered Peeps

How do you make something good and make it great?

Well first off, make it Gluten Free,

and then dip it in chocolate!

So that's what we did!  

I had my three year old help me make some chocolate covered Peeps!

Yes, Peeps are Gluten Free, isn't that some of the best news you've heard all day.

First start with your favorite color bunny peeps:

Put a lollipop stick halfway into the bunny:

(I cut 8 in sticks in half)

Prepare your chocolate by combine 1 cup milk chocolate or white chocolate chips and 1/2 T. shortening in a microwave-safe bowl.  

Microwave for 30 seconds, stir.  If the chocolate is not smooth and pretty thin, microwave for another 30 seconds.  Stir.

You want the chocolate nice and smooth, and be careful while melting.  You don't want it to scorch, since wasting chocolate is a big tragedy in my book.

Dip the bunnies and add chocolate/white/butterscotch chips for the nose and eyes.

Let set for about an hour or when chocolate is hard.

And enjoy!

Happy Easter!

Also try: Gluten Free Craisin-Cashew Drops

Product Review: Cherrybrook Kitchen Chocolate Cake Mix

I thought it might be fun to share with you some of the gluten free products that I like, and the ones not so much.  We all know gluten free mixes, packages, goodies are pricier than the gluten-full variety and I like to know that what I get will turn out great.

This last weekend I made cupcakes out of Cherrybrook Kitchen Chocolate Cake Mix.  The mix is not only gluten free, but certified organic and vegan.  So it's egg-free and dairy-free.  This would be very helpful if you are serving guests with multiple allergies/sensitivities.

It was easy to mix up, only needed water, oil and vanilla.  

My three year old helped me, and we had to try one as soon as the cupcakes were cooled and frosted.  

We used the Gluten Free Caramel Icing.

They were pretty good, a little dry and had that typical "gluten-free" or "healthy" taste.

Each day they proceeded to dry out and crumble.  

So in the end, if you do use the Cherrybrook Kitchen mix, make sure you bake and serve on the same day.  Not my favorite mix.

Gluten Free Caramel Frosting

This frosting takes a little effort, but it's so good on a Gluten Free chocolate cupcake.

I think I liked the frosting better than the actual cupcake...which works out perfectly because my 3-year old doesn't to frosting, so we split it and I think I get the better end of the deal!

Pair this frosting with any chocolate cake or cupcake.  This makes enough frosting for one cake or 24 cupcakes.

Gluten Free Caramel Frosting 

for Gluten Free Chocolate Cake

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup milk

2 to 2 1/4 cups powdered sugar

In a heavy saucepan, combine the brown sugar, butter, and milk.  Cook and stir over low heat until sugar is dissolved.  Increase heat to medium.  DO NOT stir.  Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. 

Remove from heat; transfer to a small bowl.  Cool to room temperature.  Gradually beat in powdered sugar.

Also try:

Gluten Free Buttercream Frosting

or 

Gluten Free Chocolate Cream Cheese Buttercream Frosting

No-Bake Cookies

Sorry, once again no picture.  I just couldn't get any of them to look good.

These cookies are the solution to my chocolate-peanut butter cravings.  And I feel a little less guilty because there are oats in the recipe, meaning it's a tiny bit healthy right? 

Super easy, super good, gone super fast.

No-Bake Cookies

1 cube butter

1 1/2 cups peanut butter

3 cups GF quick cooking oats

3 T. cocoa

1 t. vanilla

1/2 cup milk

2 cups sugar

1/2 t. salt

In a saucepan, combine butter, cocoa, milk and sugar.  Bring to a boil.  Cook for 1 1/2 mins, stirring constantly.  Remove from heat

Add peanut butter, oats and vanilla.  Mix well.  Drop by spoonful onto wax paper.  Cool.

Chocolate Mallow Cake

Don't make this if you don't want to know what it feels like to be the most popular person in the room.

But if you do...this is it!

This is seriously one of my favorite desserts. I've made it twice now, one weekend apart.

It's too die for.

I found the original recipe on dana-made-it.com, but I had to do some modifying to make it GF. The cake stays moist for days, not hours and everyone who has tried it can't believe it's gluten free. I can't myself.

You can make this from start to finish in about an hour (including clean up) so this is a great recipe for those, "oops, I forgot I need to bring something" moments.

And, if you are like me, and have no self control when it comes to cake, marshmallows, and chocolate over-load it might be better to just make 1/2 a batch. I have included measurements for both a 9x13 pan and an 8x8.

Hope you like it as much as I do!

Chocolate Mallow Cake

9x13 recipe:

1 cup boiling water

2 cups sugar

1 3/4 cups GF mix

1 rounded t. xanthan gum

3/4 cup cocoa powder

2 t. baking soda

1 t. baking powder

1 t. salt

2 eggs

1 cup buttermilk (or 1 cup milk mixed with 1 T. vinegar)

1/2 cup oil

1 t. vanilla

Chocolate Satin Frosting (recipe below)

Heat the oven to 350 degrees and grease a 9x13 pan. Bring some water to boil and keep it simmering while you make the batter.

In a large mixing bowl, combine sugar, flour, xanthan gum, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil and vanilla. Beat with an electric mixer for 30 seconds.

Add 1 cup boiling water and carefully stir until the water is mixed in, beat for 1 1/2 minutes.

Pour the batter into the 9x13 pan. Bake at 350 for 35-38 minutes or just until the top springs back when lightly touched.

Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.

Chocolate Satin Frosting

1/2 cup butter

6 T. buttermilk (or 6 T. milk mixed with 1 t. vinegar)

4 T. cocoa powder

1 16oz box powdered sugar

1 t. vanilla

2 cups marshmallows

In a medium saucepan, combine the butter, milk and cocoa. Cook, stirring constantly, just until it comes to a boil, remove from heat.

Add the powdered sugar and vanilla. Beat until frosting is nearly smooth.

Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.

8x8 Measurements

(Do all the same instructions)

1/2 cup boiling water

1 cup sugar

1/2 c. + 6 T. GF mix

1 scant t. xanthan gum

6 T. cocoa powder

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 egg

1/2 c. buttermilk (or 1/2 cup milk + 1/2 T. vinegar)

1/4 c. oil

1/2 t. vanilla

Chocolate Satin Frosting

1/4 cup butter

3 T. buttermilk (or 3 T. milk mixed with 1/2 t. vinegar)

2 T. cocoa powder

8 oz powdered sugar

1/2 t. vanilla

1 cup marshmallows (I really like marshmallows so I still added about 2 cups!)

Toffee Poke Cake

I made this cake for my dad's birthday! It turned out moist and delicious, no one would have guessed it was gluten-free.

It does have to sit overnight, so it does involve some planning ahead, but well worth it.

Toffee Poke Cake

1 GF chocolate cake mix (your favorite)

1 can (14oz) sweetened condensed milk

1 small jar caramel ice cream topping

Cool Whip

Toffe Bits or crushed Heath/Skor candy bar

Make the cake according to package directions. When cake is done, poke holes all over the top with a large serving fork. (Poke alot of holes.) Pour the entire can of sweetened condensed milk over the top and let it soak in. Then pour the caramel over the top. Cool and refrigerate.

Top with Cool Whip and toffee bits.

Craisin-Cashew Drops

My great-grandmother was a chocolate maker (Fern Wood Chocolates). At a recent bunco night we brought something that our grandmas made. So naturally I found the easiest chocolate recipe that I could, and I think that it turned out pretty good.

Craisin Cashew Drops

2 cups (12 oz) semisweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 T. light corn syrup

1 t. vanilla

2 cups coarsely chopped salted cashews

2 cups dried cranberries

In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from heat; stir in vanilla until blended. Stir in cashews and dried cranberries.

Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in refrigerator.

Chocolate Chip Oatmeal Cookies

I recently took these cookies to a baby shower. Let's just say they were a hit!

Tons of chocolate chips, oats and a packet of vanilla pudding, these cookies are a sweet success!

(If you are making these, non-GF, use regular flour and omit the xanthan gum).

This will make a lot of cookies, about 7 dozen, but they will disappear fast.

The secret I have found to making good cookies is to really, really cream together the butter and sugars. It takes some time, but well worth it. Another trick I have learned is to let the butter soften to room temp. instead of using the microwave.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 t. vanilla

3 cups GF oats

1 1/2 cups GF mix

1 1/2 t. xanthan gum

1 packet (3.4 oz) instant vanilla pudding mix

1 t. baking soda

1 t. salt

2 cups (12 oz, or 1 bag) semisweet chocolate chips

1 cup chopped walnuts/pecans, optional

In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, xanthan gum, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks.

Homemade Oreo Cookies

I'm sure that you've seen these before, or have even eaten some during your gluten days!

The recipe is all over the internet, so most of you probably have a copy, but if not, here it is!

These homemade oreos are so good and so easy, using a GF cake mix.

I like to use Kinnickick Chocolate Cake mix because it's the same size (18oz) as regular cake mixes.

Homemade Oreos

1 GF cake mix

2 eggs

1/2 cup oil

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls, a little larger than a quarter. Place on a greased cookie sheet. Bake for 7-8 minutes. Remove from oven and let cool on sheet for 3 minutes. Remove cookies from sheet and place on a cooling race. Cool completely.

(Doesn't that look delish!?)

Filling:

1 stick butter

1 block cream cheese

3-4 cups powered sugar

1 t. vanilla extract

Cream butter and cream cheese. Add powdered sugar slowing until you reach desired consistency.

To assemble the cookies, using a knife or a pastry bag add about a tablespoon of filing into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie.

Serve cold with a large glass of milk!

Flourless Brownies

We love the chocolate-chocolate desserts at our house.

I mean LOVE them.

The more chocolate-y the better.

So I found this recipe for flourless brownies. They are rich and delicious. This was our Father's Day treat.

It's also a great recipe to give to people who would like to make a GF dessert because it doesn't call for any "weird" flours or ingredients.

I topped our brownies with hot fudge icecream topping, Cool Whip, Strawberries and Raspberries. Good thing I run...

Enjoy! It's fabulous!

Flourless Brownies

1 1/4 cups semi-sweet chocolate chips

1 can (15 oz) garbanzo beans, rinsed and drained

3 egg whites

1 egg

2 T. canola oil

1 1/2 t. vanilla

1/2 cup packed brown sugar

1/2 t. baking powder

Dash of salt

1/2 cup chopped walnuts, optional

In the microwave, melt chocolate chips; stir until smooth.

Place, beans, egg whites, egg, oil and vanilla in a food processor. Cover and process until smooth.

In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate. Process until blended.

Pour batter into a 9 inch square pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. (Do not overbake!) Cool completely on a wire rack.

I found these taste better if refrigerated for a few hours. Enjoy!

Peanut Butter Cup Cheesecake

This is my new favorite dessert.

I love peanut butter.

My husband does not share the same infatuation that I have.

But he sure does love this cheesecake!

When served to a friend, she said it reminded her of the Cheesecake Factory cheesecakes- I'll take the compliment!

*Note: I used Pamela's Butter Shortbread cookies for the crust.

Peanut Butter Cup Cheesecake

3/4 cup GF cookie crumbs

2 T. sugar

2 T. melted butter

3/4 cup peanut butter

Filling:

2 pkg. (8oz) reduced fat cream cheese, softened

1 pkg (8oz) regular cream cheese, softened

1 cup reduced fat sour cream

3/4 cup sugar

2 eggs

1 1/2 t. vanilla

3/4 cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of a 9-in springform pan coated with cooking spray.

Place pan on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust.

In a large bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs; beat on low speed just until combined. Sir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 20 seconds (don't scorch it!) or until thin; fold into reserved filling. Carefully pour over the cheesecake layer.

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cup wedges. Refrigerate overnight.

Trust me, you will dream about this cheesecake!

White Chocolate Brownie Bites

I love these cute little desserts!

They are so easy to make and take very few ingredients.

The recipe came from the Pampered Chef collection.

White Chocolate Brownie Bites

Make 1 pkg. GF brownie mix according to package directions. {I like the new Betty Crocker mix because there is chocolate chips in the batter, yum!}

Instead of pouring batter into the 8x8 pan, fill mini-muffin tins 3/4 full. Bake at 325 for 12 minutes only!

As soon as you take them out of the oven, mash with the back of a spoon the tops of the brownie so there is a concave top. {This is to hold all the white chocolate frosting}.

Remove from pan and let cool on a wire rack.

White Chocolate Frosting:

2 oz white chocolate, melted

2 T. milk

1 8oz package cream cheese

1 cup Cool Whip

Mix the frosting ingredients together and pipe onto the brownies when brownies have cooled.

I used a 2D tip and made rosettes on the tops. Aren't they so pretty! To pretty to eat! {I wish, I thought that about the 10th one in!}

Layered Pudding Dessert

Hands down this is my favorite dessert, indulgence, comfort food, whatever....it's delicious!

It's so easy to make and looks impressive!

It's nutty crust, creamy cheesecake-like filling, and smooth pudding adds up to a winner. Ahhh, it's a joy-ride for the taste buds!

(I have never met anyone who doesn't love this!)

Layered Pudding Dessert

Crust:

1 cup rice flour

1 cup chopped pecans

1 stick (1/2 cup) butter

Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.

Cheesecake Layer:

1 8oz cream cheese

1 cup powdered sugar

1 tub Cool-Whip

Beat the cream cheese and sugar until creamy. Fold in the Cool-Whip until well blended. Spread over crust.

Pudding Layer:

1 large pkg. chocolate pudding

1 large pkg. vanilla pudding

6 cups milk

Combine pudding mixes and whisk in the milk. Whisk for 2 mins or until thickened. Pour over cheesecake layer.

Refrigerate until firm. (I like to let it sit overnight.) Top with more Cool-Whip and chocolate-covered toffee bits (found by the chocolate chips) when ready to serve.

Get ready to get rave reviews!

*Note: The chocolate-vanilla pudding combo is my favorite, but I have also tried coconut-butterscotch, with toasted coconut on top, and vanilla-pistachio. All very good, just would be personal preference on what you like.

Chocolate Raspberry Cheesecake

I made this for a Valentine's treat and it's a huge success!

If you like the chocolate-raspberry flavor combo, this is for you!

Chocolate Raspberry Cheesecake

1 1/2 cups GF oreos, crushed

2 T. butter, melted

4 pkg. (8oz each) cream cheese, softened

1 1/4 cups sugar

1 cup sour cream

1 t. vanilla

3 eggs, lightly beaten

9 oz. semisweet chocolate

1/2 cup raspberry preserves

Topping:

6 oz. semisweet chocolate, chopped

1/3 cup heavy whipping cream

Fresh raspberries and whipped cream, optional

Place a greased 9in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.

In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.

So rich and so delicious!