| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Posted |
8 |
Servings |
INGREDIENTS
| 18 |
oz |
Refrigerated oatmeal cookie dough with |
|
|
; chocolate & butterscotch chips |
| 16 |
oz |
Cream cheese; softened |
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 4 |
|
Heath candy bars; (1.4 ounces each), |
|
|
; coarsely chopped |
INSTRUCTIONS
Preheat the oven to 350F. Slice the cookie dough into 24 slices and arrange
on the bottom and up the sides of a 9-inch deep-dish pie plate that has
been coated with nonstick baking spray. Press the dough together, making a
uniform crust; set aside. In a large bowl, with an electric beater on
medium speed, beat the cream cheese, eggs, sugar, and vanilla for 1 minute,
until well mixed. Stir in the candy pieces and pour into the pie plate.
Bake for 40 to 45 minutes, until the center is firm. Remove from the oven
and allow to cool. Cover loosely, then chill for at least 4 hours, or
overnight.
Note: To make the cookie dough easier to slice, freeze it for 2 to 3 hours
before starting this recipe.
BUSTED BY MEG ANTCZAK 1/21/98
Recipe by: MR FOOD
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Jan 22, 1998
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