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Category: - Author:- Contributor:
CHOCOLATE RASPBERRY CHEESECAKE
Ingredient:

3 sq. Baker's semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping, thawed
2 tbsp. water
Fresh raspberries


Direction:

Microwave chocolate with water at high for 1 to 1 1/2 minutes

or heat on range top on low, stirring constantly until almost

melted; remove and stir until completely melted. (Mixture will

be thick.) Beat chocolate, cream cheese and 1/4 cup fruit

spread. Immediately stir in 2 1/2 cups whipped topping until

smooth. Spread in 8 or 9 inch pie plate or springform pan.

Freeze 3 to 4 hours. Remove from freezer; let stand 15

minutes. Briefly heat and stir remaining fruit spread and

water until well blended. Garnish with fruit spread sauce, a

dollop of whip cream and fresh raspberries. Store leftover

cheesecake in freezer.
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Title:ICE CREAM CONE CAKES - Author: - Contributor:
Ingredient:
Any flavor cake mix
Flat-bottomed waffle ice cream cones
(30 approx.)
Frosting
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Direction:
Prepare any flavor layer cake mix as directed on the package.

Pour a scant 1/4 cup batter into each of the waffle cones.

Fill a scant half full; if cones are filled more than this,

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