Desserts
Raspberry Cheesecake
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1 cup chocolate wafer crumbs
2 tbsp butter, melted
1 (250 g) cream cheese, softened
1 can concentrated raspberry juice, thawed
2 tbsp icing sugar
1 (1 litre) container cool whip
Combine crumbs and butter; press into bottom of a 9 inch spring form
pan. Place crust in freezer for 15 minutes. Combine cream cheese,
raspberry concentrate and icing sugar in blender or food processor;
blend on high speed until smooth. Pour into large bowl and fold in
cool whip. Pour over crust. Freeze until firm, about 4 hours. Remove
from freezer 10 minutes before serving.
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