1/4 cup plus 2 tablespoons chocolate ice cream topping, divided
7 cups assorted fresh fruit dippers like apples, pears, strawberries, grapes and pineapple
Cinnamon Crunch Chips (optional) (see recipe below)
Instructions
Coarsely chop chocolate; place into microwave safe bowl. Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
In small batter bowl, combine chocolate mixture and cream cheese; whisk until smooth. Fold in remaining whipped topping and cinnamon sugar.
Spread half of the dip into chilled serving bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into small microwave-safe bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
FOR CINNAMON CRUNCH CHIPS- Preheat oven to 400 degrees. Lightly spray 4 (7-inch) flour tortillas with water or butter-flavor spray. Sprinkle cinnamon sugar over tortillas. Cut each tortilla into 8 wedges; arrange on baking stone.
Bake 8-10 minutes or until lightly brown on edges and crispy. Remove from baking stone and cool completely on racks.
Serving
Suggestions
Serve with fruit and cinnamon chips.
Originally Submitted
9/1/2013
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