| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Pie |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Flaked coconut; toasted |
| 1/4 |
c |
Pecans; chopped |
| 3 |
tb |
Margarine; melted |
| 16 |
oz |
Cream cheese |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Cocoa |
| 2 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs; separated |
| 7 |
oz |
Marshmallow cream |
| 1 |
pn |
Salt |
| 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
BOTTOM
FILLING
TOPPING
Date: Mon, 19 Feb 96 07:44:59 PST
From: eboyd@shentel.net
Combine toasted coconut; nuts and margarine; press onto bottom of a 9 inch
springform pan.
Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on
electric mixer until well blended. Blend in egg yolks; pour over crust.
Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.
Beat remaining egg whites and salt until soft peaks form. Gradually add
marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of
cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream
mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes.
Cool.
100th Anniversary Philadelphia Brand Cream Cheese Cookbook
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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