Chocolate Cheesecake
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INGREDIENTS 1 package (11-3/4 ounces) frozen chocolate-swirl pound cake
1 package (8-ounces) cream cheese, softened
1-3/4 cups cold milk
1 package (4-serving size) instant chocolate pudding
1/2 cup heavy cream, whipped
Whole strawberries, chocolate curls, additional whipped creamCut the pound cake into 1/2-inch-thick slices. Cut enough slices into triangles to stand up around the sides of an 8-inch springform pan. (Use the bottom of each cake slice as the triangle base, and cut the two angled sides to a point midway on the opposite side.) Line the bottom of the pan with slices of cake. Stand the triangles, base down, around the sides of the pan.
Combine the cream cheese and 1/2 cup of the milk in the container of an electric blender (you may also use an electric mixer, but the blender produces a smoother filling), and whirl until smooth. Add the remaining milk and the instant pudding; whirl until smooth. Pour the mixture into a bowl. Fold in the whipped cream. Spoon the mixture into the prepared pan. Cover and chill until firm, about 3 hours.
To serve, remove the sides of the pan. Place the cake on a serving plate. Garnish the top with additional whipped cream, whole strawberries and chocolate curls.
Makes 12 servings