Recipe - Cherry-Fudge Cheesecake Dessert

1 pack Betty Crocker Supreme Fudge
Brownie Mix (with can of
chocolate syrup)
3 tablespoon Margarine or butter; melted
2 pack (8 ounce each) cream cheese;
softened
1 One half cup Whipping cream
1 cn (21 oz) cherry pie filling

Heat oven to 350 F.

Mix 1 One half cups of the brownie mix (dry) and the margarine thoroughly. Press
in ungreased 9" x 9" square pan. Beat cream cheese in large bowl on medium
speed, scraping bowl frequently, until smooth, about 2 minutes. Stir in
remaining brownie mix, the whipping cream, and the chocolate syrup. Beat on
medium speed, scraping bowl frequently, until smooth, about 5 minutes. Pour
over crust in pan. Bake until set, 35 to 40 minutes; cool. Spread pie
filling over cheesecake. Refrigerate until chilled. Refrigerate any
remaining dessert. 1012 or more servings.

High Altitude Directions (35006500 feet): Stir 2 T allpurpose flour into
brownie mix (dry) before measuring. Continue as directed in recipe. Bake 55
to 60 minutes.

Source: A Betty Crocker dessert recipe folder I acquired somewhere or
other. The highoctane calorie and fat count in this recipe can be reduced
somewhat by using a butter substitute, neufchatel cheese, and regular
condensed milk (NOT the sweetened variety!).

Posted to MCRecipe Digest V1 #926 by Marilyn Olander
molander@pop.primenet.com on Nov 26, 1997