Tartufo

• 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
• 2 qt. raspberry sorbet
• 1-1/4 gal. BAKER'S Semi-Sweet Chocolate, grated

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.

jello, milk, chocolate, mix, raspberry sorbet, chocolate

Taken from www.kraftrecipes.com/recipes/tartufo-97110.aspx (may not work)