| 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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