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Ingredients
- 1 x (8-inch) cheesecake
- 1 x (12 ounce.) pkg. lowfat milk chocolate chips
- 2 tsp vegetable shortening
- 1/2 c. minced nuts of your choice or possibly brittle chips
- 8 x Popsicle sticks
Directions
- Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.
- Heat the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan. Before the chocolate hardens, sprinkle 1 Tbsp. nuts over the top of each and return to the baking sheet; freeze for 1 hour, or possibly till the chocolate and cheesecake are frzn.
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