| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Chocolate Wafer Crumbs |
| 1 |
|
Env. Unflavored Gelatin |
| 16 |
oz |
Soft Cream Cheese |
| 1/3 |
c |
Cocoa |
| 2 |
c |
Mini Marshmallows |
| 1/2 |
c |
Chopped Nuts |
| 3 |
tb |
Margarine, Melted |
| 1/4 |
c |
Cold Water |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Whipping Cream, Whipped |
INSTRUCTIONS
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes
Soften gelatin in water; stir over low heat untl dissolved. Combine cream
cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin, mixing until blended. Fold in
reamining ingredients; pour over crust. 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
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