| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Chocolate | 9 | Servings | |
INGREDIENTS
| 2 | c | Chocolate wafer crumbs |
| 1/2 | c | Margarine; melted |
| 2 | Egg whites | |
| 2 | c | Powdered sugar |
| 8 | oz | Cream cheese |
| 21 | oz | Blueberry pie filling |
| 1 | c | Pecans; chopped; divided |
| 1 1/2 | c | Whipping cream |
| 3 | tb | Sugar |
| 1/2 | ts | Vanilla |
| 1/2 | c | Chocolate chips |
| 2 | tb | Milk |
INSTRUCTIONS
Combine cookie crumbs and margarine, stirring well. Press mixture into bottom of an ungreased 9" square pan. Bake at 350* for 10 minutes. Beat egg whites (at room temperature) until foamy; gradually add powdered sugar, beating until blended. Add cream cheese, and beat until smooth. spread mixture evenly over crust; top with pie filling, and sprinkle with 3/4 c pecans. Beat whipping cream at high speed until foamy; add sugar and vanilla, and beat until soft peaks form. spread evenly over pie filling. Combine chocolate chips and milk in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Drizzle chocolate mixture over whipped cream., and sprinkle with remaining 1/4 c pecans/ Chill several hours. Note: Cherry pie filling can be substituted for the blueberry. Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela Gilliland) on Aug 18, 1997
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