1 cup chocolate wafer crumbs
1/4 cup chopped almonds
3 T. margarine, welted
* * * * * * *
1 envelope unflavored gelatin
1 cup water
1- 8 oz. pkg. Philadelphia
cream cheese
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp peppermint extract
3- 1 oz. squares semi-sweet
chocolate, melted
1 cup heavy cream, whipped
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Heat oven to 325F. Combine
crumbs, nuts, & margarine.
Press onto bottom of 9"
spring-form pan. Bake at 325F,
10 minutes. Soften gelatin in
1/2 cup water; add remaining
water. Stir over low heat until
gelatin is dissolved. Combine
softened cream cheese, sugar,
vanilla & peppermint extract, &
mix until well blended. Stir in
chocolate; gradually add gelatin.
Chill until slightly thickened.
Fold in whipped cream. Pour over
crumbs; chill until firm. Garnish
with additional whipped cream &
pecan halves, if desired.