| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Chocolate Wafer Crumbs |
| 1 |
|
Env. Unflavored Gelatin |
| 16 |
oz |
SOFT Philly Cream Cheese |
| 1/2 |
c |
Milk |
| 1 |
c |
Whipping Cream, Whipped |
| 3 |
tb |
Margarine, Melted |
| 1/4 |
c |
Cold Water |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Crushed Peppermint Candy |
| 3 |
oz |
Milk Chocolate Candy * |
INSTRUCTIONS
* Milk chocolate should be milk chocolate candy bars and they shoud be
finely chopped.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin, milk and peppermint candy, mixing until
blended, chill until slightly thickened but not set. Fold in whipped cream
and chocolate. Pour over crust. Chill until firm. Garnish with
additional whipped cream combined with crushed peppermint candies, if
desired.
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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