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Ingredientes
- 1 1/2 c. Vanilla wafer crumbs (about 45 wafers), crushed
- 1/3 c. Hershey's cocoa
- 1/3 c. Powdered sugar
- 1/3 c. Butter, melted
- 1 pkt (10-ounce) frzn raspberries, thawed
- 1 env unflavored gelatin
- 1/2 c. Cool water
- 1/2 c. Boiling water
- 2 pkt (8-ounce) cream cheese, softened
- 1/2 c. Granulated sugar
- 1 tsp Vanilla extract
- 3 Tbsp. Seedless red raspberry preserves
- 1/2 c. Powdered sugar
- 1/4 c. Hershey's cocoa
- 1 c. Cool whipping cream
- 1 tsp Vanilla extract
Direcciones
- Heat oven to 350. In medium bowl, stir together crumbs, cocoa and powdered sugar; stir in melted buttter, mixing thoroughly. Press mix onto bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 10 min; cold completely. Puree and strain raspberries; set aside. In small bowl, sprinkle gelatin over cool water; let stand several min to soften. Add in boiling water; stir till gelatin dissolves completely and mix is clear.
- In large mixer bowl, beat cream cheese, granulated sugar and vanilla till smooth. Gradually add in raspberry puree and gelatin, mixing thoroughly; pour into prepared crust. Chill several hrs or possibly overnight. With narrow knife, loosen cake from side of pan; remove side of pan. Spread raspberry preserves over top. Garnish with chocolate whipped cream. Cover; chill leftovers.
- Chocolate Whipped Cream: In small mixer bowl, stir together 1/2 c. powdered sugar and 1/4 c. Hershey's Cocoa. Add in 1 c. cool whipping cream and 1 tsp. vanilla extract; beat till stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 10 servings | |
| Calories 370 | |
| Calories from Fat 146 | 39% |
| Total Fat 16.45g | 21% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 165mg | 7% |
| Potassium 52mg | 1% |
| Total Carbs 53.96g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 36.6g | 24% |
| Protein 3.08g | 5% |
