Archive for the ‘Cupcakes’ Category

Makes 2 servings

  • 1/2 cup thawed whipped topping, divided
  • 2 oz (1/4 of 8 oz pkg) cream cheese spread, softened
  • 1 square semi-sweet baking chocolate, melted, cooled
  • 1 tbsp powdered sugar
  • 8 Nilla wafers
  1. Mix 1/4 cup of the whipped topping, the cream cheese, melted chocolate and sugar until well blended. 
  2. Place 2 of the wafers in bottom of each of 2 paper-lined medium muffin cups.  Cover with 1 tbsp of the whipped topping mixture.  Repeat layers.  Top evenly with remaining whipped topping.  Cover. 
  3. Refrigerate at least 1 hour. 

Jazz it up: Garnish with a sprinkling of unsweetened cocoa just before serving. 

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Makes 1 dozen/12 servings

  • 12 Nilla Wafters
  • 1 pkg (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1/4 cup flaked coconut, toasted
  1. Place 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside.  Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.  Add 2 1/4 cups of the whipped topping; mix well.  Spoon evenly into muffin cups.
  2. Cover; refrigerate 3 hours or overnight.  Spread tops with remaining whipped topping.  Sprinkle with coconut just before serving.  Store leftover cheesecakes in refrigerator. 

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