By: Valerie Putsey, IN
Ingredients:
Crust
1 ¼ cups organic chocolate cookie crumbs
4 ½ tbsp organic sugar
¼ cup plus 2 tbsp organic butter, melted
Filling
½ cup organic heavy whipping cream
1 package (12 oz.) white chocolate morsels or chunks
2/3 cup water
¼ oz. unflavored gelatin
2 (8 oz.) packages organic cream cheese, softened
1/8 tsp Watkins Lemon Extract
1 tsp Watkins Pure Vanilla
1 (14 oz.) can non-fat organic sweetened condensed milk
Garnish
1/3 – ½ cup organic pecan halves
¼ cup organic chopped pecans
1 (5.3 oz.) package chocolate coated candies
2-3 tsp Watkins Organic Cinnamon
Directions:
Crust – lightly coat 10x14 or 9x13 baking dish with cooking spray. In a large bowl, mix chocolate cookie crumbs, sugar and melted butter. Press mixture firmly on bottom of baking dish, set aside.
Filling – In a medium bowl, beat whipping cream on medium for 1 minute: refrigerate. In a medium bowl, microwave 1/3 package of white chocolate morsels until melted, stirring after each 30 seconds. Set aside. Sprinkle gelatin over water in a small saucepan, let stand for 1 minute. Heat water on low, stirring until gelatin is dissolved. Remove from heat and let cool. Beat cream cheese in a large bowl with mixer on medium speed, add melted morsels. Continue mixing adding lemon extract, vanilla extract and condensed milk until well blended. Stir in gelatin and fold in whipping cream. Pour over chocolate crust and refrigerate 2-3 hours until set, or overnight.
To serve, garnish with pecan halves around outer edge of cake. Sprinkle with candies, chopped pecans and cinnamon.
Hint – options are limitless with garnish and candies. Use different colored candies for different occasions. And try different Watkins Extracts for other flavor combinations.
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