Ingredients
24 crushed crème−filled chocolate cookies (2 cups)
6 tablespoons margarine, softened
1 envelope unflavored gelatine
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup granulated sugar
3/4 cup milk
1 cup whipping cream, whipped
10 coarsely chopped crème−filled chocolate cookies (1 1/4 cups)
method
Combine cookie crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream cheese mixture. Pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
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