| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
9 |
Servings |
INGREDIENTS
| 2 |
c |
Chocolate wafer crumbs |
| 1/2 |
c |
Margarine; melted |
| 2 |
|
Egg whites |
| 2 |
c |
Powdered sugar |
| 8 |
oz |
Cream cheese |
| 21 |
oz |
Blueberry pie filling |
| 1 |
c |
Pecans; chopped; divided |
| 1 1/2 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Chocolate chips |
| 2 |
tb |
Milk |
INSTRUCTIONS
Combine cookie crumbs and margarine, stirring well. Press mixture into
bottom of an ungreased 9" square pan. Bake at 350* for 10 minutes. Beat egg
whites (at room temperature) until foamy; gradually add powdered sugar,
beating until blended. Add cream cheese, and beat until smooth. spread
mixture evenly over crust; top with pie filling, and sprinkle with 3/4 c
pecans. Beat whipping cream at high speed until foamy; add sugar and
vanilla, and beat until soft peaks form. spread evenly over pie filling.
Combine chocolate chips and milk in a small saucepan; cook over low heat
until chocolate melts, stirring constantly. Drizzle chocolate mixture over
whipped cream., and sprinkle with remaining
1/4 c pecans/ Chill several hours. Note: Cherry pie filling can be
substituted for the blueberry.
Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 18, 1997
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