Yield: 10 Servings
|1 cup||Chocolate wafer crumbs|
|3 tablespoons||Parkay margarine [melted]|
|16 ounces||Philadelphia Brand Cream Cheese [softened]|
|6 ounces||Chocolate chips [melted]|
|¼ teaspoon||Almond extract|
|21 ounces||Cherry pie filling|
|Frozen whipped topping|
HEAVEN FROM CHEF FREDDY'S
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
>>>> Raspberry pie filling may be substituted for the cherry <<<< To make the crust...
Combine the crumbs and margarine; and press onto the bottom of a 9" springform pan... Bake at 350ø for 10 min...
To make the filling...
Combine cream cheeseand sugar, mixing at med. with an electric mixer until blended... Add eggs one at a time mixing well after each addition... Blend in the chocolate and the extract, and pour over crust...
Bake at 350ø for 45 min... Loosen the cake from the rim of pan; cool before removing... Chill...
Top the cake with the pie filling and the whipped topping just before serving...
...presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***