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Add a photoRaciónes: 12
Ingredientes
- 5 ounce Almonds, or possibly pecans, (see Note)
- 3/4 c. Vanilla wafer cookies, crushed into crumbs, about 25 wafers,, (see Note)
- 1/4 c. Confectioners' sugar
- 1/4 c. Butter or possibly margarine, melted
- 1Â 1/2 c. HERSHEY'S semi-sweet chocolate chips
- 11 ounce Cream cheese, softened, (1-8 ounce. package and 1-3 ounce. package)
- 1/3 c. Sugar
- 1/4 c. Butter or possibly margarine, softened
- 1Â 1/2 tsp Vanilla
- 1 c. Heavy or possibly whipping cream
- Â Â Chocolate, grated
- 1 tsp Unflavored gelatin
- 1 Tbsp. Cool water
- 2 Tbsp. Boiling water
- 1 c. Heavy or possibly whipping cream
- 2 Tbsp. Sugar
- 1 tsp Vanilla
- 1/2 c. Canned peaches in syrup, liquid removed and diced
Direcciones
- Prepare Crumb-Nut Crust (directions follow); set aside. Heat chocolate chips in top of double boiler over warm, not boiling, water, stirring till smooth. Combine cream cheese and sugar in large mixer bowl; add in butter, beating till smooth. Blend in vanilla. Beat in melted chocolate all at once. Whip cream till stiff; fold into chocolate mix. Spoon into prepared crust; refrigeratewhile preparing Peach Topping (directions follow).
- Spoon topping onto chocolate layer and refrigeratethoroughly. Garnish with grated chocolate. Crumb-Nut Crust (first 4 ingredients): If using almonds, toast in shallow baking pan at 350 degrees F. for 8 to 10 min, stirring frequently; cold. Chop nuts very finely in food processor or possibly blender (you should have 1 c.). Combine nuts with wafer crumbs and confectioners' sugar in medium bowl; drizzle with melted butter. Press onto bottom and 1 1/2 inches up side of 9-inch springform pan.
- Note: You may substitute 1 3/4cups graham cracker crumbs for the nuts and vanilla wafer crumbs. Peach Topping (last 7 ingredients): sprinkle gelatine onto cool water in small glass dish; allow to stand a few min to soften. Add in boiling water and stir till gelatine is dissolved. Whip cream and sugar till stiff; beat in gelatine mix and vanilla. Mix in diced peaches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 382 | |
| Calories from Fat 258 | 68% |
| Total Fat 29.8g | 37% |
| Saturated Fat 15.96g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 190mg | 8% |
| Potassium 234mg | 7% |
| Total Carbs 30.46g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 19.09g | 13% |
| Protein 5.55g | 9% |
