From Paulette Vickery's Recipe Collection

JELLO: TRUFFLE TREATS

desserts

6 each squares simisweet chocolate
1/2 each stick butter
2 2/3 cup coconut, 7oz
1 pkg cream cheese, softened
2 1/2 cup cold milk
1 pkg chocolate pudding, large
2 tablespoon cocoa
1 tablespoon powdered sugar

Place chocolate in heavy suace pan over low heat. Stir constantly until just melted. Remove 2 tablespoons melted chocolate and set aside. Stir butter into remaining chocolate in sauce pan until melted. Gradually stir in coconut, tossing to coat evenly. Press mixture into 13-9 inch pan which has been lined with foil. Beat cream cheese at medium speed of electric mixer until smooth. Beat in reserved chocolate. Gradually mix in milk. Add pudding mix, beat at low speed until well blended, about 1 minute. Pour over crust, and freeze until firm, about 4 hours, or over night. Mix together cocoa and powdered sugar in small bowl, and sift over truffle mixture. Lift from pan onto cutting board, let stand 10 minutes to soften slightly. Cut into diamonds, squares, or triangles.

Yield: 20 servings




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