BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Cakesandfrostings - Cheesecake After Dinner Mint

Famous Authors (View All Authors)

Post by :littleRock Category :Learning Kitchen Author :Unknown Date :December 2011 Read :912

Click below to download : Cakesandfrostings - Cheesecake After Dinner Mint (Format : PDF)

Cakesandfrostings - Cheesecake After Dinner Mint

Crust:
2 C. Creme-filled Chocolate Mint Sandwich Cookie Crumbs
1/4 C. Oleo, melted

Mix together & press in bottom of 9" springform pan. Refrigerate prepared pan while making filling.

Filling:
1 Env. Unflavored Gelatin
1/4 C. Cold Water
1 - 8 oz. Cream Cheese, softened
1/2 C. Sugar
1 - 8 oz. Cool Whip, thawed
1/4 C. Creme de Menthe

Soften gelatin in cold water. Stir over low heat until dissolved or in microwave oven (Med. Heat 1-1 1/2 min.)

In food processor or mixer, mix cream cheese & sugar. Grandually, add gelatin mixture.

Chill until slightly thickened, about 5 min.

Add creme de menthe to whipped topping & fold into cream cheese mixture.

Pour into prepared pan. Chill while preparing topping.

Topping:
1 c. Mint-Chocolate Morsels
4 T. Oleo

Melt morsels & oleo over low heat or in microwave. Cool. Spoon over filling. Chill.

(Score topping for serving before it becomes too firm to prevent cracking.) Makes 12-15 servings.

In a large bowl, beat cream cheese with milk. Then add vanilla instant pudding.

Beat till smooth. Spread over the cooled crust.

Refrigerate for 20 minutes. Top with Cool Whip and drizzle with chocolate syrup. Top with nuts and cherries.

Refrigerate.

If you like this book please share to your friends :

NEXT BOOKS

Cakesandfrostings - Cheesecake Apricot Cheesecake

1 Large Grated Lemon Rind 1/4 Cup Lemon Juice 7 8 Oz Pkgs Cream Cheese 1 1/4 Cups Sugar 1 Pinch Salt 1 Teaspoon Vanilla 6 Jumbo Eggs 1 Cup Sour Cream Topping 16 Canned Apricot Halves -- DRAINED 1/4 Cup Sugar 1 Cup Apricot Preserves ADJUST RACK TO CENTER OF OVEN,PREHEAT OVEN TO 400°. BUTTER A 13x9x2-INCH PAN. MIX LEMON RIND AND JUICE AND SET ASIDE. IN LARGE BOWL OF ELECTRIC MIXER, AT LOW SPEED, BEAT CREAM CHEESE UNTIL SOFT AND SMOOTH. DURING BEATING, SCRAPE BOWL AS NECESSARYWITH RUBBER SPATULA. ADD SUGAR. GRADUALLY INCREASE SPEED TO MEDIUM. BEAT IN

PREVIOUS BOOKS

Cakesandfrostings - Cheesecake - White Chocolate Cheesecake With Hazelnut Crust

Crust: 3/4 cup hazelnuts (about 3 1/4 ounces) 12 whole graham crackers, broken 1/4 cup sugar 6 tablespoons (3/4 stick) butter, melted Filling: 4 8-ounce packages cream cheese, room temperature 1 1/4 cups sugar 4 eggs 3 ounces imported white chocolate (such as Lindt), finely chopped 3 tablespoons hazelnut liqueur (such as Frangelico) For crust: Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Cakesandfrostings - Cheesecake After Dinner Mint

Cakesandfrostings - Cheesecake Apricot Cheesecake

Cakesandfrostings - Cheesecake - White Chocolate Cheesecake With Hazelnut Crust