Tartufo – a delicious recipe with JELL-O, milk, Chocolate, Mix, raspberry sorbet, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray 64 (2-1/2-inch) muffin cups (or 8 muffin cups for trial recipe) generously with cooking spray; set aside.
2
Prepare cheesecake filling with milk as directed on package.
3
Blend in melted chocolate.
4
Gently stir in whipped topping.
5
Use a #16-scoop to portion cheesecake filling evenly into prepared muffin cups.
6
Make a well in the center of batter in each cup.
7
Use a #60 scoop to portion sorbet into each well; cover with another #16 scoop of the cheesecake filling.
8
Freeze about 3 hours or overnight until firm.
9
Remove the desserts from the freezer about 15 minutes before serving to soften slightly.
10
Carefully run small metal spatula around edge of each cup to loosen dessert; unmold into shallow pan.
11
Roll in grated chocolate until evenly coated.
12
Serve frozen.
711
kcal
Calories
45
g
Fat
55
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pkg. JELL-O Brand Cheesecake Filling Mix, 3 qt. milk, 1 cup BAKER'S Semi-Sweet Chocolate, melted, 2 qt. DREAM WHIP Whipped Topping Mix, prepared, and more.
Yes, Tartufo falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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