From Paulette Vickery's Recipe Collection

JELLO: CHOCOLATE SWIRL CHEESE CAKE

desserts

1 pkg jello cheese cake, 11.1oz
2 tablespoon sugar
1/3 cup butter, melted
2 each squares simisweet chocolate
1 1/2 cup cold milk, divided

Mix crumbs from packet, sugar, and butter, thoroughly with a fork in a 9 inch pie plate, until crumbs are well moistened. Press firmly against side of pie plate first, using your finger or a large spoon to shape the edge. Then press the remaining crumbs firmly onto the bottom of the pie plate, using a measuring cup. Microwave the chocolate in 2 tablespoons of the milk on high, 90 seconds, or until the chocolate is almost melted. Stir, until the chocolate is completely melted. Beat remaining milk and the filling mix with electric mixer on low speed until blended. Continue beating on medium speed for 3 minutes. Filling will be thick. Spoon 2 cups of filling into the prepared crust. Stir the chocolate mixture into the remaining filling, then spoon over the cheese cake. Swirl with a knife to marbleize. Refrigerate at least 1 hour.

Yield: 8 servings



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