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| 1 Tasse | Chocolate Wafer Crumbs |
| 1 | Env. Unflavored Gelatin |
| 16 x ca. 30 g | Soft Philly Cream Cheese |
| 1/2 Tasse | milk |
| 1 Tasse | Whipping cream whipped |
| 3 Esslöffel | Margarine melted |
| 1/4 Tasse | water cold |
| 1/2 Tasse | sugar |
| 1/4 Tasse | Crushed Peppermint Candy |
| 3 x ca. 30 g | Milk Chocolate Candy * |
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* Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.
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