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Ingredients:
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removeable bottom. Cover; place in freezer, being careful not to push up on the removeable pan bottom. Freeze for at least 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Add cream, vanilla and melted vanilla chips; beat for 3 minutes. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or over night. Uncover and refrigerate 3-4 hours before serving. Refrigerate leftovers. Makes 12 servings. Original recipe submitted by Heather Bennett of Dunbar, West Virginia to "A Taste of Home" magazine. |
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Last Update: 2006-04-14 J. Brent Oliver ![]() |