| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Desserts | 8 | Servings | |
INGREDIENTS
| 2 | c | Cream-filled Cookies * |
| 1 | Env. Unflavored Gelatin | |
| 8 | oz | Cream Cheese Softened |
| 3/4 | c | Milk |
| 1 1/4 | c | Creme-filled Cookies ** |
| 6 | T | Margarine, Softened |
| 1/4 | c | Cold Water |
| 1/2 | c | Sugar |
| 1 | c | Whipping Cream, Whipped |
INSTRUCTIONS
The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 33mg
Sodium: 201.6mg
Potassium: 75.8mg
Carbohydrates: 14.8g
Fiber: 0g
Sugar: 14.5g
Protein: 2.5g