Berry Cheesecake in Chocolate Crust  

• 2 cups chocolate wafer cookie crumbs
  ¼ cup margarine or butter, melted
  4 packages (8 oz. each) cream cheese, softened
  2/3 cup sugar
  ½ cup sour cream
  1 Tbsp. grated orange peel
  4 eggs
  ½ cup sour cream
  2 Tbsp. sugar
  
• 2 cups berries

Preheat oven to 325F. Mix cookie crumbs and margarine. Press on bottom and slightly up side of ungreased springform pan, 9 x 3 inches, to seal bottom. Place cream cheese, 2/3 cup sugar, ½ cup sour cream, and the orange peel in food processor. Cover and process until smooth; add eggs; cover and process until well blended. Spread over crust. Bake 1 hour, 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. Mix ½ cup sour cream and 2 Tbsp. sugar; spread over top of cheesecake. Top with berries. Provided by General MillsServes 16.Approximate Nutrition Analysis (per serving): calories, 505; protein, 9 g; carbohydrates, 39 g; fat, 35 g; cholesterol, 135 mg; sodium, 340 mg.

                                                     

                                             Hershey's Cocoa Cream Pie

• 1 baked 9-inch pie crust or graham cracker crumb crust, cooled 1/2 cup HERSHEY'S Cocoa 1 1/4 cups sugar 1/3 cup cornstarch 1/4 tsp. salt 3 cups milk 3 Tbsp. butter or margarine 1 1/2 tsp. vanilla extract
• Sweetened whipped cream

Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil one minute. Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. Makes 6 to 8 servings. Provided by Hershey Foods Corporation

 

                                                     

                                        LATTICE-TOPPED CHERRY PIE

Crust

• 2 cups all-purpose flour
  1/4 teaspoon salt
  
• 2/3 cup cold LAND O LAKES® Butter
  
• 4 to 5 tablespoons cold water

  Filling
  1 cup sugar
  1/3 cup all purpose flour
  1/8 teaspoon salt
  2 (14.5-ounce) cans red tart pitted cherries, drained
  1 teaspoon grated orange peel

• Milk
  
• Sugar

  

  ¨ Heat oven to 400° F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  
  ¨ Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9 inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
  
  ¨ Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust. ¨ Roll out remaining ball of dough to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom crust over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
  
  ¨ Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)
  
  8 servings
  
  
  Nutrition Facts (1 serving)
  Calories 420
  Protein 5 g
  Carbohydrate 68 g
  Dietary Fiber 0 g
  Fat 16 g
  Cholesterol 40 mg
  Sodium 260 mg

  
  11435
  © Land O Lakes, Inc. 1993