| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Vanilla Wafer Crumbs |
| 16 |
oz |
Cream Cheese, Softened |
| 2 |
tb |
Milk |
| 1/2 |
c |
Macadamia Nuts, Toasted |
| 1 |
|
Med Kiwi Peeled, Sliced |
| 1/4 |
c |
Margarine, Melted |
| 1/3 |
c |
Sugar |
| 2 |
|
Large Eggs |
| 8 1/2 |
oz |
Crushed Pineapple, Drained |
INSTRUCTIONS
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well well after
each addition. Stir in nuts; pour over crust. Bake at 350 degrees F.,
45 minutes. Loosen caek from rim of pan; cool before removing rim of pan.
Chill. Before serving, top with fruit.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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