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Add a photoServings: 10
Ingredients
- Yield: 10 servings
- 1 c. Chocolate wafer crumbs
- 3 Tbsp. Margarine, melted
- 1 x Env. unflavored gelatin
- 1/4 c. Cool water
- 16 ounce Soft philly cream cheese
- 1/2 c. Sugar
- 1/2 c. Lowfat milk
- 1/4 c. Crushed peppermint candy
- 1 c. Whipping cream, whipped
- 3 ounce Lowfat milk chocolate candy *
Directions
- * Lowfat milk chocolate should be lowfat milk chocolate candy bars and they should be finely minced. Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 min. Cold.
- Soften gelatin in water; stir over low heat till dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Gradually add in gelatin, lowfat milk and peppermint candy, mixing till blended, refrigeratetill slightly thickened but not set. Mix in whipped cream and chocolate. Pour over crust. Refrigeratetill hard. Garnish with additional whipped cream combined with crushed peppermint candies, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 10 servings | |
| Calories 430 | |
| Calories from Fat 288 | 67% |
| Total Fat 32.46g | 41% |
| Saturated Fat 17.24g | 69% |
| Trans Fat 0.63g | |
| Cholesterol 85mg | 28% |
| Sodium 278mg | 12% |
| Potassium 167mg | 5% |
| Total Carbs 31.48g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 24.27g | 16% |
| Protein 5.23g | 8% |
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