(about 60 wafers) vanilla wafer crumbs or graham cracker crumbs
1/3
c
Butter or margarins; melted
INSTRUCTIONS
VANILLA FILLING
CRUMB CRUST
From: J Martin <jmartin@GLEN-NET.CA>
Date: Tue, 23 Jul 1996 11:36:09 -0400
In small saucepan, sprinkle gelatin over water; let stand 2 minutes. Cook
over low heat, stirring constantly, until gelatin is dissolved. In large
mixer bowl, beat cream cheese, sugar, and vanilla until creamy. Add syrup,
gelatin mixture and milk; blend well. Refrigerate, stirring occasionally,
until mixture mounds from spoon, about 20 minutes. Spoon one-half
chocolate mixture into crust; top with one-half vanilla filling. Repeat
procedure, ending with dollops of vanilla filling on top. With knife or
metal spatula, gently swirl through dessert. Cover; refrigerate several
hours until set. Dessert is best served same day as prepared.) 10 to 12
servings.
Vanilla Filling: In small cup, sprinkle gelatin over cold water; let stand
1 minute. Add boiling water; stir until is completely dissolved; cool
slightly. In small mixer bowl, combine whipping cream, sugar and vanilla;
beat until slightly thickened. Gradually add gelatin mixture; beat until
stiff.
Crumb Crust: In small, stir together crumbs and butter. Press mixture onto
bottom and 1 1/2 inches up side of 9-inch springform pan or 10-inch pie
plate. Refrigerate about 30 minutes or until firm.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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