Post by cuteascountry_Shortcake on Jan 10, 2004 13:59:39 GMT -6
Frozen Peppermint Cheesecake
Ingredients:
1 1/4 cups chocolate wafer cookie crumbs (about 24 wafers)
1/4 cup sugar
1/4 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 cup crushed hard peppermint candy
Red food coloring, optional
2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)
Directions:
Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pans.
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk.
Stir in crushed candy and food coloring if desired.
Fold in whipped cream.
Pour into prepared pans, and cover.
Freeze 6 hours or until firm.
Garnish as desired.
Return leftovers to freezer.
Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.
Yield: Two 9" pies.
This recipe was found at:
www.saint-nick.com/recipes/day12.html
Ingredients:
1 1/4 cups chocolate wafer cookie crumbs (about 24 wafers)
1/4 cup sugar
1/4 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 cup crushed hard peppermint candy
Red food coloring, optional
2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)
Directions:
Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pans.
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk.
Stir in crushed candy and food coloring if desired.
Fold in whipped cream.
Pour into prepared pans, and cover.
Freeze 6 hours or until firm.
Garnish as desired.
Return leftovers to freezer.
Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.
Yield: Two 9" pies.
This recipe was found at:
www.saint-nick.com/recipes/day12.html