INGREDIENTS

INSTRUCTIONS

Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since  this
is a Cheese pie rather than a cake, you will need one 9-inch pie  tin.
First prepare the crust.  Preheat the oven to 250 degrees F, then dry
the bread slices in the oven until they are hard enough to crumble
easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush  the
bread, making about 1 1/2 cups of crumbs.  Add the butter and the
sugar and mix very well.  Press the crumbs into the pie tin. Raise  the
oven temperature to 35o degrees F. and bake the crust fro 15  minutes.
Allow to cool before filling.  Then prepare the filling. In  a
medium-sized saucepan, combine the gelatin with the water and cook
over medium high heat, stirring constantly, until the mixture is  clear
(about 6 to 8 minutes). Cool. In a large mixing bowl, beat the  cream
cheese until light and smooth. Mash the blue cheese well and  combine
with the cream cheese. Pour the gelatin mixture into the bowl  with the
cheese and mix well. Whip the cream until stiff and fold  into the
cheese mixture.  Pour the filling gently into the prepared  crust.
Press the grapes upright into the pie, leaving the tops  showing. Chill
the pie for several hours or until set.  NOTE  Since there is no sugar
in this recipe, all the sweetness comes from  the grapes, it is not as
sweet as a cheesecake. If it is too tart for  you, add just a little
sugar, but it is well liked by most as an  appetizer without any sugar
added.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 46.4mg
Sodium: 304.1mg
Potassium: 187.6mg
Carbohydrates: 29.2g
Fiber: 2.4g
Sugar: 12.6g
Protein: 4.2g