| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Finely crushed graham cracker crumbs |
| 1 |
tb |
Sugar |
| 2 |
tb |
Butter; melted |
| 1 |
pk |
Chocolate pudding and pie filling |
| 3/4 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 |
|
Square baker's unsweetened chocolate |
| 3 |
pk |
(8-oz) cream cheese; softened |
| 3 |
|
Egg yolks |
| 2 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 3 |
|
Egg whites |
| 1 |
c |
Sour cream |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Combine graham cracker crumbs, sugar and melted butter. Press on bottom
and sides of a greased 10 inch springform pan. Combine pudding mix, sugar
and milk in saucepan. Add chocolate. cook and stire over medium heat until
mixture comes to a full boil. Remove from heat. Cover surface with waxed
paper and set aside.
Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding.
Fold in egg whites. (Odd. Says nothing about beating the egg whites
first. Hm. Well, I would.) Pour over crumbs in pan. Bake on lowest rack at
425F for about 35 minutes or until center is set lightly when touched. Cool
4 hours. Spread top with sour cream.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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