olor and set aside.
CAKE:
In lg bowl beat
Spray a 9-inch glass pie plate with non-stick cooking spray.
In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
Finely grind the chocolate wafer crumbs in a processor.
Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
Press into the prepared pie plate.
Freeze until firm (about 30 minutes).
mooth and stir in the chocolate wafer crumbs, chocolate chips and half the
Preheat oven to 325 degrees F.
Spray a 9-inch pie dish with nonstick cooking spray.
In a medium bowl, beat egg whites and salt at high speed with an electric mixer until foamy.
Gradually add sugar, beating until stiff peaks form.
Gently fold in chocolate wafer crumbs, pecans and vanilla.
Spoon mixture into prepared pie dish, and bake for 30-35 minutes or until the center of pie is firm.
Let cool completely on a wire rack.
Spread whipped topping over pie before serving.
Garnish with grated chocolate, if desired.
ossible) on 1 cream topped wafer to form an even layer
Make the chocolate macadamia nut crust: Position a
inutes before serving, remove the cake from the freezer.
Whip
lat-bottomed bowl. Dip a wafer cookie quickly into the sherry
op of each wafer, and topping the final wafer in the stack
easpoons vanilla and melted white chocolate (refer to note # 2),
etween 3 bowls. Stir milk chocolate and peanut butter into 1
To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
To assemble the cake, spread each wafer with about 1/2 tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
With a small spatula or knife, cover the log with the remaining mint cream.
Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Mix first 4 ingredients in order given.
Line bottom of a glass cake dish with layer of wafer crumbs.
Top this with layer of pineapple mixture.
Alternate layers of wafer crumbs and pineapple mixture, finishing with wafer crumbs on top.
Place in refrigerator 3 or 4 hours.
To serve, garnish with whipped cream and maraschino cherries.
Makes 6 servings.
(Any other crushed fruit may be used in place of pineapple.)
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.
Mix chocolate wafer crumbs and butter together in
ray the parchment. Place the chocolate wafer cookies in the bowl of
egrees C).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white
f the cream. Sprinkle grated chocolate on top.
Place a
Process chocolate wafer cookies in a food processor
Mix chocolate wafer crumbs and melted butter and