-VCDT13A
-CRUST-
1 1/2 pk Graham crackers; crushed And softened in a microwave
6 Butter; melted On high
1/3 c Sugar 5 Jumbo eggs separated
-MIX AND PAT INTO BOTTOM AND 1 1/2 c Sugar
-SPRINGFORM PAN 2 Env. knox gelatin
-BAKE AT 350 FOR 10 MINS 3 Cocoa
-FILLING 1/2 c Bailey’s irish cream
24 oz Cream cheese; unwrapped 1 Pt. whipping cream
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks
into 1 cup sugar. Add to gelatin mixture and cook over med. heat.
stirring constantly until mixture thickens and bubbles. Cool. Beat
cheese in large bowl until light and fluffy. Add cocoa and beat
again. Add Bailey’s and beat some more. Slowly add gelatin mixture an
blend well. Beat egg whites until soft peaks form. Add remaining 1/2
cup sugar and continue beating until stiff peaks form. Fold into
cheese mixture. Whip cream and fold into cheese mixture. Pour into
crust and refrigerated several hours or overnight.
Yields
12 servings