| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1 1/4 |
c |
Graham Wafer Crumbs |
| 1/4 |
c |
Sugar |
| 1 |
pk |
Envelope Gelatine |
| 2/3 |
c |
Water |
| 1 |
|
8 oz. pkg. cream cheese |
| 4 |
|
Oz.semi sweet choc.{melted} |
| 1 |
cn |
Eagle Brand Milk |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping Cream {whipped} |
INSTRUCTIONS
GRAHAM CRACKER CRUST
FILLING
In small saucepan, soften gelatin in water over low heat; dissolve
completely and set aside. Beat cream cheese and chocolate until fluffy. Add
Eagle-Brand and vanilla. Beat til smooth. Stir in gelatin mixture and fold
in whipped cream. Pour into pan and chill for 3 hours or until set.
Decorate with whopped cream and slivered almonds.
Posted to MM-Recipes Digest V4 #4 by "Sharon Wills" <willsfam@vaxxine.com>
on Feb 2, 1999
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