Sinful Chocolate Cream Cheese Dessert Recipes

CHOCOLATE SIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

SINFUL CHOCOLATE CREAM CHEESE DESSERT

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a metal 9"x13" baking dish, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10-15 minutes. Take the crust out of the oven when starting to brown.
• 3. While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.
• 4. Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping. Garnish with chocolate sprinkles. Refrigerate. Serve cold.

SINFUL CHOCOLATE CAKE

Steps:

• Spread one can cherry pie filling over cooled prepared cake.
• Combine cream cheese with 1/2 cup of the milk, beat until creamy.
• Add rest of milk and the box of instant pudding, beat until well mixed.
• Let sit until thickened.
• Then pour over cherry pie filling.
• Garnish with maraschino cherries and chopped nuts.
• Chill 4 hours or more before serving.

SINFUL CHOCOLATE MOUSSE DESSERT

Steps:

• For crust: combine crumbs and butter.
• Press on bottom and 2/3 up the sides of a 10 inch springform pan.
• Chill in freezer while making filling.
• For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
• Let cool about 5 minutes.
• Add whole eggs, one at a time, beating well with each addition.
• (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg white until stiff, but not dry.
• Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
• Fold in remaining cream and whites until completely incorporated.
• Pour into prepared crust and chill at least 6 hours, preferably overnight.
• To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
• Add 4 T powdered sugar and whip until firm.
• This whipped cream will hold up indefinitely.
• Garnish top of dessert with this.
• You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
• A dusting of cocoa powder is a nice finishing touch.
• For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
• Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
• Peel off the leaves and place the chocolate leaves around the edge of the mousse.