Yield: 9 Servings
|2 cups||Chocolate wafer crumbs|
|½ cup||Margarine; melted|
|2 \N||Egg whites|
|2 cups||Powdered sugar|
|8 ounces||Cream cheese|
|21 ounces||Blueberry pie filling|
|1 cup||Pecans; chopped; divided|
|1½ cup||Whipping cream|
|½ cup||Chocolate chips|
Combine cookie crumbs and margarine, stirring well. Press mixture into bottom of an ungreased 9" square pan. Bake at 350* for 10 minutes. Beat egg whites (at room temperature) until foamy; gradually add powdered sugar, beating until blended. Add cream cheese, and beat until smooth. spread mixture evenly over crust; top with pie filling, and sprinkle with ¾ c pecans. Beat whipping cream at high speed until foamy; add sugar and vanilla, and beat until soft peaks form. spread evenly over pie filling.
Combine chocolate chips and milk in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Drizzle chocolate mixture over whipped cream., and sprinkle with remaining ¼ c pecans/ Chill several hours. Note: Cherry pie filling can be substituted for the blueberry.
Posted to Bakery-Shoppe Digest V1 #195 by novmom@... (Angela Gilliland) on Aug 18, 1997