Chocolate Ribbon Pie

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Ingrients & Directions

4 oz Philadelphia Cream Cheese;
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.

8 servings

Jessica’s Chocolate Brownie Cheesecake

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Ingrients & Directions

1 c Chocolate wafer crumbs
1 tb Butter; melted
12 oz Semisweet chocolate morsels
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
8 oz Sour cream
1 ts Vanilla extract
1/8 ts -salt
1 1/2 c Brownies; cut in 1″ cubes
Whipped cream; optional

Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in
top of a double boiler; bring water to a boil. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from heat, and set
aside. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add sugar, beating well. Add eggs, one at
a time, beating well after each addition. Add sour cream, vanilla, and
salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire rack; chill at
least 8 hours. To serve, carefully remove sides of springform pan. Garnish
with whipped cream, if desired.

SOURCE: The Mystic Seaport All Seasons Cookbook from America’s Best Cooking
1990 Hometown Collection; Oxmoor House

10 Servings

Homemade Crumb Cake

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Ingrients & Directions

2 1/2 c All-purpose flour
3/4 c Butter; softened
1 1/2 ts Cinnamon
1 c Sugar
1 ts Nutmeg
1/2 ts Salt
1 Egg; beaten
1 c Sour milk
1 ts Baking soda

DIRECTIONS 1. To make sour milk, add 1 tsp white vinegar to 1 cup milk. 2.
Blend flour, butter and cinnamon until mixture resembles coarse meal.
Reserve 1 cup flour mixture for top. 3. Add sugar, nutmeg, salt, egg, sour
milk and baking soda. Blend slowly. Pour into greased 9-inch square baking
dish. Sprinkle reserved crumb mixture on top. 4. Bake at 350F for 30
minutes, or until toothpicks inserted in center comes out clean.

This is a very old recipe from a 1934 cookbook, and there is no amount
given for the nuts. I would use at least 1 cup.

1 Servings