* Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 10|
|Calories from Fat: 2358 (84%)|
|Amt Per Serving||% DV|
|Total Fat 262g||349 %|
|Saturated Fat 145g||725 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 809mg||249 %|
|Sodium 2487mg||86 %|
|Potassium 1073.8mg||28 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 76.8g|
|Protein 45.4g||65 %|
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Calories per serving: 2798
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