Ingredients
- 3 CUPS AMARETTI COOKIES
- 1/2 CUP HAZELNUTS
- 5 TBL MELTED BUTTER
- 2 OZ WHITE CHOCOLATE
- 1 1/4 CUPS WHIPPING CREAM
- 1 ENVELOPE UNFLAVORED GELETIN
- 1/3 CUP MILK
- 16 OZ CREAM CHEESE SOFTENED
- 1/3 CUP SUGAR
- 3 TBL MALTED MILK POWDER
- 1/4 TSP SALT
- MALTED MILK CANY EGGS
Preparation
Step 1
PREHEAT OVEN TO 350 GRIND AMARETTI AND NUTS TO FINE ADD BUTTER PROCESS JUST UNTIL FINE PUT INTO BOTTOM OF 9 INCH SPRINGFORM NAKE 10 MIN COOL COMPLETELY ABOUT 45 MIN IN SMALL PAN MELT WHITE CHOCOLATE AND 1/4 CUP WHIPPING CREAM SET ASIDE IN A SMALL MICROWAVE BOWL SPRINKLE GELATIN OVER MILK LET STAND UNTIL GELATIN IS SOFTENED ABOUT 3 MIN MICROCOOK GELATIN MIXTURE AT 50 % POWER FOR 15 SECONDS JUST UNTIL GELATIN IS COMPLETELY DISSOLVED STIR GELATIN MIXTURE IN TO CHOCOLATE MIXTURE REFRIGERATE UNTIL THICKENED AND CHILLED STIRRING OCCASIONALLY BEAT CREAM CHEESE SUGAR MALTED MILK POWDER AND SALT UNTIL LIGHT & FLUFFY GRADUALLY ADD THICKENED GELATIN MIXTURE BEAT JUST UNTIL COMBINED IN A SEPERATE BOWL BEAT REMAINING 1 CUP WHIPPING CREAM UNTIL STIFF PEAKS FORM FOLD WHIPPED CREAM INTO GELATIN CHEESE MIXTURE REFRIGERATE AT LEAST 3 HOURS