| 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 |
tb |
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
A Message from our Provider:
“You’ve achieved nothing until you find God”