| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts | 1 | Pan | |
INGREDIENTS
| 14 | Chocolate sandwich cookies | |
| 2 | pk | (8oz each) cream cheese, |
| Softened | ||
| 1/2 | c | Granulated sugar |
| 1/3 | c | Chocolate drink powder |
| 2 | tb | All-purpose flour |
| 3 | Large eggs, at room temp. | |
| 1 | ts | Vanilla extract |
| 1/4 | c | Semisweet chocolate chips |
| 1 1/2 | ts | Solid vegetable shortening |
INSTRUCTIONS
Heat oven to 350F; line a 9-inch baking pan with foil, leaving 2-inch overhangs. In a food processor or blender process cookies to fine crumbs; you should have about 1 1/2 cups. Transfer crumbs to baking pan; press firmly over bottom. Set aside. In a large bowl with electric mixer at high speed, beat cream cheese, sugar, drink powder, flour, eggs, and vanilla until just blended and smooth. Pour over crust in pan; bake 25 minutes until set but still soft in center. Cool completely, in pan, on wire rack; refrigerate, covered, at least 3 hours or overnight. At serving time, in a small microwave bowl combine chocolate chips and shortening; melt on high (100% power) 1 to 2 minutes. Dip tip of small spoon into chocolate; let drizzle in random pattern over surface of chilled square. Using foil overhangs as handles, lift square from pan. Peel foil away from sides of square; cut into 2-inch squares. Source: Redbook magazine, January 1995, page 123 (picture page 112) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”