| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | American | Pie | 10 | Servings |
INGREDIENTS
| 1 1/2 | c | Vanilla wafer crumbs (about 45 wafers); crushed |
| 1/3 | c | Hershey's cocoa |
| 1/3 | c | Powdered sugar |
| 1/3 | c | Butter; melted |
| 1 | pk | (10-oz) frozen raspberries; thawed |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Cold water |
| 1/2 | c | Boiling water |
| 2 | pk | (8-oz) cream cheese; softened |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla extract |
| 3 | tb | Seedless red raspberry preserves |
| 1/2 | c | Powdered sugar |
| 1/4 | c | Hershey's cocoa |
| 1 | c | Cold whipping cream |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
CHOCOLATE WHIPPED CREAM From: AMYFZR@aol.com Date: Mon, 13 May 1996 18:48:57 -0400 Recipe by: Great American Favorite Brand Name Cookbook Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in melted buttter, mixing thoroughly. Press mixture onto bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 10 minutes; cool completely. Puree and strain raspberries; set aside. In small bowl, sprinkle gelatin over cold water; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. In large mixer bowl, beat cream cheese, granulated sugar and vanilla until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust. Refrigerate several hours or overnight. With narrow knife, loosen cake from side of pan; remove side of pan. Spread raspberry preserves over top. Garnish with chocolate whipped cream. Cover; refrigerate leftovers. Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa. Add 1 cup cold whipping cream and 1 teaspoon vanilla extract; beat until stiff. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #83 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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