Triple Layer Tart
- 1 of 4 Combine crust mix from package, crushed crackers, 3 tablespoons cocoa powder, 1/3 cup toffee bits, 2 tablespoons sugar and melted margarine in bowl. Press over bottom and up side of 9-inch tart pan with removable bottom placed on baking sheet, or 9-inch springform pan. Place in freezer.
- 2 of 4 Melt bittersweet chocolate and 2/3 cup cream in saucepan until smooth. Remove from heat; stir in remaining toffee bits. Pour into crust; smooth top; freeze 15 minutes.
- 3 of 4 Beat cheesecake filling mix, remaining 1/4 cup cocoa and milk in bowl until thickness of sour cream, 3 minutes. Spread over firm chocolate layer. Refrigerate 1 hour.
- 4 of 4 Beat remaining cream, 2 tablespoons sugar in bowl until stiff peaks form. Spread on tart. Dust with cocoa. Makes 12 servings.
Servings Per Recipe: 12
Per Serving: 3 g fiber, 485 mg sodium, 537 kcal cal., 7 g pro., 55 g carb., 34 g Fat, total, 65 mg chol., 16 g sat. fat