Sweat it Out:
50 minute hilly walk
15 minutes of stretching

I have something for you that I don’t normally share on my blog.

A recipe.

A fatty, fat, fat recipe.

This is definitely not a recipe that I made up nor do I make it very often (the last time I made this it was approximately 7 years ago).  My mom use to make it every now and again, but only if she knew that it would be devoured in full by the end of Sunday dinner.

After looking online for this recipe (so I could just link you guys up to it), I couldn’t find this exact recipe.  I figured that since my mom got this Hershey’s cookbook for free in 1979 when she purchased some of their baking cocoa, the fine people over at Hershey wouldn’t mind if I shared the recipe with all of you wonderful folks.

But be warned.  This is not a health food, and it is delicious.

No Bake Hershey’s Chocolate Cheesecake

Cocoa Crumb Crust (see below)
1 Envelope Unflavored Gelatin
1/2 Cup Water
1/2 Cup Hershey’s Cocoa
1/2 Teaspoon Instant Coffee Granules (optional, I left these out because I don’t drink coffee and it still tasted fabulous)
1 Can (14 ounces) Sweetened Condensed Milk
1 1/2 Teaspoons Vanilla
2 Packages (8 ounces each) Cream Cheese, Softened
1 Container (9 ounces) frozen non-dairy shipped topping thawed

Prepare Cocoa Crumb Crust (below). Mix gelatin and 1/2 cup water in small saucepan; heat and stir until dissolved.  Combine cocoa and coffee granules in small bowl.  Gradually add gelatine mixture is smooth. Stir in condensed milk and vanilla.  Beat cream cheese until fluffy in large mixer bowl; gradually blend in cocoa mixture.  Fold in whipped topping; pour into prepared crust.  Freeze 3 to 4 hours or until firm.  Garnish with sliced strawberries, sliced peaches or canned cherry pie filling, if desired.  10 servings.

Cocoa Crumb Crust:
1 1/4 Cups Graham Cracker Crumbs (about 9 crackers)
1/4 Cup Hershey’s Cocoa
1/4 Cup Sugar
1/3 Cup Butter or Margarine, Melted

Combine graham cracker crumbs, cocoa, and sugar in a small bowl.  Add melted butter; mix well.  Press firmly onto bottom of a 9-inch springform or square pan; chill.

I will say that after stepping on the scale this morning, the one piece I allowed myself of this cheesecake didn’t seem to hurt me much, but we’ll have to see if it sticks to my official weigh in day tomorrow.

It really is a shame that I’ll have to wait another 7 years to make this recipe again, but I guess with the fat content that will have to be the tradition.

Enjoy!