| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine,melted |
| 2 | oz | Unsweetened chocolate, melted |
| 2/3 | c | Sugar |
| 1 | lg | Egg |
| 1/4 | c | Milk |
| 1/2 | ts | Vanilla |
| 1/2 | c | All-purpose flour |
| 1 | cn | Cherry pie filling |
| 24 | Chocolate wafers | |
| 3 | tb | Butter or margarine,melted |
| 1/2 | c | Semisweet chocolate chips, |
| 2 | ts | Whipping cream |
INSTRUCTIONS
CHOCOLATE CRUST FROSTING Combine butter, chocolate, sugar, egg, milk, and vanilla; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake in a 350'F. oven until top looks dry and feels firm when gently touched, 18-20 minutes. cool; spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert. *** CHOCOLATE CRUST *** Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9" pie pan. Mix with 3 tablespooons melted butter or margarine and press firmly over pan bottom and up side. Bake in a 350'F. oven until darker brown at rim, 8-10 minutes, cool. *** FROSTIMG *** In a 1- to 1 1/2 quart pan over low heat, stir 1/2 cup semisweet chocolate baking chips with 2 tablespoons whipping cream just until snooth. Use warm. ~ Gale Franko, Pullman, Washington From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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