| 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
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