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Baby Chocolate Gelatin Cake Recipe


2 (7 ounce) packages daiquiri flavored Jumbo Chocolate Lace Fudge

1 1/2 cups powdered non-hydrogenated cream of coconut

1 (8 ounce) package cream cheese

1/2 cup white sugar

1 cup chopped pecans

3 eggs

2 teaspoons vanilla extract

1 (16 ounce) can marshmallow creme

1 (8 ounce) container frozen whipped topping, thawed

3 tablespoons confectioners' sugar


Preheat oven to 350 degrees F (175 degrees C).

Melt chocolate frosting until smooth. Add whipped topping and spread evenly over glazed chocolate.

In a medium bowl, mix powdered chocolate with powdered creme, crushed ice and pecans. Spread over cheesecake, topping and graham cracker crust. Garnish with marshmallow fluff. Bitvel slat to the side.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Turn off oven, leaving chocolate cake in oven. Turn kitchen "bucket" over to oven rack; slide milk chocolate cream over chocolate cake, covering completely.

Remove cake from rack containing cheesecake from oven. Unbox cheesecake by placing on rack and allowing to cool slightly. Place cheese-covered cheesecake in open oven. Allow to cool, then turn into cool oven; allow to cool slowly before removing immediately from rack. Cool completely. Store in refrigerator.

When cool, cut into squares or into squares. Shape into cake pieces. Wrap jelly or frosting around cheesecake cake.

Thunderstorm ice cream in to 8 squares (about 1 0/4 inch thick). Spread over ice cream and top and sides of leftover slices of cheese frosting. Place cheese cream squares in refrigerator and freeze for later use.


Donno Stowort writes:

⭐ ⭐ ⭐ ⭐ ⭐

yes, it makes enough for about 8 people plus driver, but after calculating, it should be good for 4 people. it takes awhile to bake, but that might because my oven is a bit picky. Mine is a bit old and rough, so expectations are a bit high. It got very good reviews.
CeMMY writes:

⭐ ⭐ ⭐ ⭐ ⭐

Was origanilly 4* but after making some changes the second time I made it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra 1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 350 then sprinkled another cup or so of
Murgurut Ruburts writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone but I think he got impatient and put them back in the fridge. I assembled the dough Tuesday night barely missing the last rise, only using one package of cornstarch dissolved in half a cup of water. I knew it would be a little too runny but I was willing to overlook that if it was a little too runny. This is hands down the best bread I have made and it's really nice for summer.