| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Chocolate wafer crumbs |
| 3 |
tb |
Parkay margarine [melted] |
| 16 |
oz |
Philadelphia Brand Cream Cheese [softened] |
| 2/3 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 6 |
oz |
Chocolate chips [melted] |
| 1/4 |
ts |
Almond extract |
| 21 |
oz |
Cherry pie filling |
|
|
Frozen whipped topping |
INSTRUCTIONS
HEAVEN FROM CHEF FREDDY'S
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
>>>> Raspberry pie filling may be substituted for the cherry <<<<
To make the crust...
Combine the crumbs and margarine; and press onto the bottom of a 9"
springform pan... Bake at 350° for 10 min...
To make the filling...
Combine cream cheeseand sugar, mixing at med. with an electric mixer until
blended... Add eggs one at a time mixing well after each addition... Blend
in the chocolate and the extract, and pour over crust...
Bake at 350° for 45 min... Loosen the cake from the rim of pan; cool
before removing... Chill...
Top the cake with the pie filling and the whipped topping just before
serving...
...presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook
by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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