ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
After Dinner Mint Cheesecake

This is the first recipe Pat Harmon ever entered in a contest. It didn't win anything in the Phildelphia Cream Cheese competition, but it remains a family favorite -- and it doesn't need to be baked.

2 cups creme-filled chocolate mint sandwich cookie crumbs (see note)
1/4 cup margarine, melted (not spread)
1 envelope unflavored gelatin
1/4 cup cold water
1 8-ounce package cream cheese, softened

1/2 cup sugar
8-ounce package Cool Whip, thawed
1/4 cup creme de menthe liqueur

Topping:
1 cup mint-chocolate morsels (see note)
4 tablespoons margarine (not spread)

Mix together cookie crumbs and margarine (we used butter) and press into bottom of 9-inch springform pan. Refrigerate while making filling.

For filling, soften gelatin in cold water. Stir over low heat until dissolved or in microwave oven on medium for 11/2 minutes. In food processor or mixer, mix together cream cheese and sugar. Gradually add gelatin mixture.

Chill until slightly thickened, about 5 minutes. Add creme de menthe to whipped topping and fold into cream cheese mixture. Pour into prepared pan. Chill while preparing topping.

For the topping, melt morsels and margarine (we used butter) over low heat or in microwave oven. Cool.

Spoon over filling. Chill. Score topping for serving before it becomes too firm to prevent cracking. (We refrigerated for only about 5 minutes and then scored the semi-set chocolate with a sharp knife.)

Makes 12 to 15 servings.

Shopping note: We used a 7-ounce package of Pepperidge Farm Mint Milano cookies for the crust. We couldn't find mint chocolate chips, so we used semisweet chips and added 1/4 teaspoon peppermint extract, after the chips were melted.

Thursday, April 05, 2001



bottom navigation bar Terms of Use  Privacy Policy