Black Forest Cheesecake
|Swiss roll slices/Chocolate crumb crust||16 (Thin, Chocolate Flavored)|
|Soft cream cheese||1⁄2 Pound|
|Milk||1⁄2 Cup (8 tbs)|
|Dessert mix||3 Ounce (1 Envelope, Whip And Chill Type, Vanilla / Chocolate)|
|Canned cherry pie filling||9 1⁄2 Ounce (1/2 Can Of 19 Ounce)|
Grease a deep 9-inch pie pan and stand slices of Swiss roll around the inside edge and over the bottom close together.
Beat cheese, milk and vanilla together until fluffy, scraping the bowl occasionally.
Add the dessert mix and beat until thick and smooth.
Taste and add sugar if you like a sweeter filling.
Spread in the prepared pie shell and chill in the freezer for 5 minutes.
Cover with cherry filling and chill in the refrigerator until serving time.
Cuts into 8 wedges.
Chocolate crumb CRUST: Crush about 1/3 package of chocolate wafers in a blender or with a rolling pin to make 1 1/4 cups.
Toss with 1/3 cup melted margarine and 2 tablespoons icing sugar.
Press against bottom and sides of a deep 9-inch pie pan.
Chill until firm.
About 5 minutes in the freezer.