Yield: 8 Servings
|3 packs||(8-oz) cream cheese; softened|
|1 can||(14-oz) Eagle Brand sweetened condensed milk (not evaporated milk)|
|1 pack||(12-oz) semi-sweet chocolate chips; melted|
|¼ cup||Coffee-flavored liqueur; optional|
|2 teaspoons||Vanilla extract|
|1½ cup||Vanilla wafer crumbs|
|½ cup||Confectioners sugar|
|⅓ cup||Unsweetened cocoa|
|⅓ cup||Margarine or butter; melted|
CHOCOLATE CRUMB CRUST
Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool.
Chill. Garnish as desired. Refrigerate leftovers.
Chocolate Crumb Crust: In medium bowl, combine 1-½ cups vanilla wafer crumbs (about 45 wafers), ½ cup confectioners sugar, ⅓ cup unsweetened cocoa and ⅓ cup margarine or butter, melted. Press firmly on bottom of 9-inch springform pan.
FROM "EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .