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Suggest a better descriptionPlace chocolate in heavy saucepan over very low heat; stir constantly until just melted. Remove 2 tbls of melted chocolate; set aside. Stir margarine into remaining chocolate in saucepan until melted. Gradually stir in coconut, tossing to coat evenly. Press mix into a 9x13" pan which has been lined with foil. Beat cream cheese at medium speed of electric mixer until smooth; beat in reserved 2 tbls chocolate. Gradually mix in half & half. Add pudding mix. Beat at low speed until well blended, about 1 minute. Pour over crust. Freeze until firm, about 4 hours or overnight. Mix together cocoa and sugar in a small bowl; sift over truffle mixture. Lift foil from pan onto cutting board; let stand for 10 minutes to soften slightly. Cut into diamonds, squares or triangles.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 703 | ||
Calories from Fat: 623 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.2g | 92 % | |
Saturated Fat 38.2g | 191 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 199.6mg | 61 % | |
Sodium 659.8mg | 23 % | |
Potassium 303.5mg | 8 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 11.4g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 703
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