1 Envelope unflavored gelatin
1/4 cup Cold water
1 package (8-oz) cream cheese, softened
1/4 cup Sugar
1 tsp Vanilla extract
3/4 cup Hershey's syrup, chilled
3/4 cup Milk
VANILLA FILLING
1 tsp Unflavored gelatin
1 tbsp Cold water
2 tbsp Boiling water
1 cup Cold whipping cream
2 tbsp Sugar
1/2 tsp Vanilla extract
CRUMB CRUST
2 cup (about 60 wafers) vanilla wafer crumbs or graham cracker crumbs
1/3 cup Butter or margarins, melted
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From: J Martin <jmartin@GLEN-NET.CA>
Date: Tue, 23 Jul 1996 11:36:09 -0400 In small saucepan, sprinkle gelatin over water; let stand 2 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. In large mixer bowl, beat cream cheese, sugar, and vanilla until creamy. Add syrup, gelatin mixture and milk; blend well. Refrigerate, stirring occasionally, until mixture mounds from spoon, about 20 minutes. Spoon one-half chocolate mixture into crust; top with one-half vanilla filling. Repeat procedure, ending with dollops of vanilla filling on top. With knife or metal spatula, gently swirl through dessert. Cover; refrigerate several hours until set. Dessert is best served same day as prepared.) 10 to 12 servings.
Vanilla Filling: In small cup, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water; stir until is completely dissolved; cool slightly. In small mixer bowl, combine whipping cream, sugar and vanilla; beat until slightly thickened. Gradually add gelatin mixture; beat until stiff.
Crumb Crust: In small, stir together crumbs and butter. Press mixture onto bottom and 1 1/2 inches up side of 9-inch springform pan or 10-inch pie plate. Refrigerate about 30 minutes or until firm.
EAT-L Digest 22 July 96
From the EAT-L recipe list.
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