Yield: 10 Servings
Measure | Ingredient |
---|---|
1 \N | Envelope plain gelatine |
¼ cup | Cold milk |
1 cup | Milk, heated to boiling |
2 packs | Cream cheese, 8 oz. ea. |
½ cup | Sugar |
1 teaspoon | Vanilla extract or flavor |
½ cup | Mini-chocolate chips |
1 \N | Deep dish graham cracker>>>> |
\N \N | Crust (9oz. size). |
1 cup | Your favorite cookies,>>>>> |
\N \N | Coarsely crushed. |
In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.
Yield: 8 to 10 servings