1 1/2 c Vanilla wafer crumbs (about
-45 wafers); crushed
1/3 c Hershey’s cocoa
1/3 c Powdered sugar
1/3 c Butter; melted
1 pk (10-oz) frozen raspberries;
-thawed
1 Envelope unflavored gelatin
1/2 c Cold water
1/2 c Boiling water
2 pk (8-oz) cream cheese;
-softened
1/2 c Granulated sugar
1 ts Vanilla extract
3 tb Seedless red raspberry
-preserves
CHOCOLATE WHIPPED CREAM
1/2 c Powdered sugar
1/4 c Hershey’s cocoa
1 c Cold whipping cream
1 ts Vanilla extract
From: AMYFZR@aol.com
Date: Mon, 13 May 1996 18:48:57 -0400
Recipe by: Great American Favorite Brand Name Cookbook
Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered
sugar; stir in melted buttter, mixing thoroughly. Press mixture onto
bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 10 minutes;
cool completely. Puree and strain raspberries; set aside. In small bowl,
sprinkle gelatin over cold water; let stand several minutes to soften. Add
boiling water; stir until gelatin dissolves completely and mixture is
clear.
In large mixer bowl, beat cream cheese, granulated sugar and vanilla until
smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour
into prepared crust. Refrigerate several hours or overnight. With narrow
knife, loosen cake from side of pan; remove side of pan. Spread raspberry
preserves over top. Garnish with chocolate whipped cream. Cover;
refrigerate leftovers.
Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 cup
powdered sugar and 1/4 cup Hershey’s Cocoa. Add 1 cup cold whipping cream
and 1 teaspoon vanilla extract; beat until stiff.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #83
From the
Yields
10 Servings