FOR THE FILLING----- 16 oz Philadelphia Brand Cream -Cheese [softened] 2/3 c Sugar 2 lg Eggs 6 oz Chocolate chips [melted] 1/4 ts Almond extract
FOR THE TOPPING:
21 oz Cherry pie filling Frozen whipped topping >>>> Raspberry pie filling may be substituted for the cherry <<<< To make the crust... Combine the crumbs and margarine; and press onto the bottom of a 9" springform pan... Bake at 350? for 10 min... To make the filling... Combine cream cheeseand sugar, mixing at med. with an electric mixer until blended... Add eggs one at a time mixing well after each addition... Blend in the chocolate and the extract, and pour over crust... Bake at 350? for 45 min... Loosen the cake from the rim of pan; cool before removing... Chill... Top the cake with the pie filling and the whipped topping just before serving... ...presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***
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Easy Chocolate Trifle (the easiest dessert!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients Chocolate Cake ▢2 cups granulated sugar ▢½ cup canola oil ▢1 cup milk ▢2 large eggs ▢1 teaspoon vanilla ▢1 ¾ cup all purpose flour (fluffed and levelled) (230 grams) ▢¾ cup unsweetened cocoa powder ▢2 teaspoons baking soda ▢1 teaspoon salt ▢1 teaspoon baking powder ▢1 cup hot coffee or water Chocolate Pudding ▢2 boxes instant chocolate pudding mix (4 serving size) ▢3 ½ cups milk Whipped cream ▢Whipped Cream ▢2 cups heavy whipping cream ▢¼ cup powdered icing sugar ▢1 teaspoon vanilla extract Optional toppings ▢crushed oreos ▢crushed heath or skor bars ▢maltesers or whoppers ▢chocolate sauce or chocolate shavings Instructions Lightly grease and flour one 9x13 pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F. In a large bowl, whisk together sugar and oil until combined. Add milk, eggs and vanilla and whisk until smooth. Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined. Slowly stir in hot coffee until batter is smooth — it will be thin. Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before). Once cool, cut into 1 cubes. Chocolate pudding In a medium bowl, whisk together pudding mix and milk until completely smooth. Whipped cream In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form. Assembly Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings. Repeat, using remaining ingredients in the same order. Top and garnish as desired. Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.
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