5 oz Almonds; or pecans, (see
-Note)
3/4 c Vanilla wafer cookies;
-crushed into crumbs; about
-25 wafers;, (see Note)
1/4 c Confectioners’ sugar
1/4 c Butter or margarine; melted
1 1/2 c HERSHEY’S semi-sweet
-chocolate chips
11 oz Cream cheese; softened, (1-8
-oz. package and 1-3 oz.
-package)
1/3 c Sugar
1/4 c Butter or margarine;
-softened
1 1/2 ts Vanilla
1 c Heavy or whipping cream
Chocolate; grated
1 ts Unflavored gelatin
1 tb Cold water
2 tb Boiling water
1 c Heavy or whipping cream
2 tb Sugar
1 ts Vanilla
1/2 c Canned peaches in syrup;
-drained and diced
From: Penney Wilfort penney-w@pe.net
Recipe By : Hershey Foods Corporation
Prepare Crumb-Nut Crust (directions follow); set aside. Melt chocolate
chips in top of double boiler over hot, not boiling, water, stirring until
smooth. Combine cream cheese and sugar in large mixer bowl; add butter,
beating until smooth. Blend in vanilla. Beat in melted chocolate all at
once. Whip cream until stiff; fold into chocolate mixture. Spoon into
prepared crust; chill while preparing Peach Topping (directions follow).
Spoon topping onto chocolate layer and chill thoroughly. Garnish with
grated chocolate. Crumb-Nut Crust (first 4 ingredients): If using almonds,
toast in shallow baking pan at 350 degrees F. for 8 to 10 minutes, stirring
frequently; cool. Chop nuts very finely in food processor or blender (you
should have 1 cup). Combine nuts with wafer crumbs and confectioners’ sugar
in medium bowl; drizzle with melted butter. Press onto bottom and 1 1/2
inches up side of 9-inch springform pan. Note: You may substitute 1 3/4
cups graham cracker crumbs for the nuts and vanilla wafer crumbs. Peach
Topping (last 7 ingredients): sprinkle gelatine onto cold water in small
glass dish; allow to stand a few minutes to soften. Add boiling water and
stir until gelatine is dissolved. Whip cream and sugar until stiff; beat in
gelatine mixture and vanilla. Fold in diced peaches.
Yields
12 Servings