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CHOCOLATE MOUSSE CHEESECAKE SQUARES INGREDIENTS: 1-1/2 CUPS GRAHAM CRACKER CRUMBS FC, 6 TBSP BUTTER, MELTED FC, 1/2 CUP SUGAR PLUS 2 TBSP, DIVIDED FC, 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED FC, 1/4 CUP SOUR CREAM FC, 1/2 TSP VANILLA FC, 2 EGGS FC, 1 CUP SEMI-SWEET CHOCOLATE CHIPS FC, 3/4 TSP UNFLAVORED GELATIN FC, 1 TBSP COLD WATER, 1-1/2 CUP HEAVY WHIPPING CREAM FC, 2 TBSP CONFECTIONERS SUGAR FC. DIRECTIONS: PREHEAT OVEN TO 325 Degrees F. IN A MEDIUM BOWL, COMBINE GRAHAM CRUMBS, BUTTER AND 1/4 CUP SUGAR; PRESS MIXTURE ONTO BOTTOM OF 8' SQUARE BAKING PAN LINED WITH NON-STICK FOIL. COMBINE CREAM CHEESE AND REMAINING SUGAR IN BOWL OF ELECTRIC MIXER. BEAT AT LOW POWER JUST UNTIL SMOOTH. ADD SOUR CREAM AND VANILLA; CONTINUE BEATING AT LOW POWER JUST UNTIL BLENDED. ADD EGGS, ONE AT A TIME, BEATING AT LOW POWER JUST UNTIL BLENDED. POUR CREAM CHEESE MIXTURE OVER GRAHAM CRUST; BAKE 25 TO 30 MINUTES OR UNTIL CHEESECAKE IS SET BUT STILL APPEARS SLIGHTLY SOFT IN CENTER. COOL COMPLETELY ON WIRE RACK. PLACE 1/2 CUP CREAM IN SMALL SAUCEPAN OVER MEDIUM HEAT JUST TO BOILING, REMOVE FROM HEAT; STIR IN GELATIN UNTIL MELTED. POUR HOT CREAM OVER CHOCOLATE CHIPS, LET STAND 2 MINUTES. STIR CHOCOLATE UNTIL COMPLETELY MELTED AND SMOOTH; LET STAND 5 MINUTES. BEAT REMAINING CREAM IN LARGE BOWL OF ELECTRIC MIXER UNTIL SOFT PEAKS FORM, SPRINKLE CONFECTIONERS SUGAR OVER CREAM, CONTINUE BEATING UNTIL STIFF PEAKS JUST BEGIN TO FORM, DO NOT OVER BEAT. FOLD 1/3 OF THE WHIPPED CREAM INTO THE COOLED CHOCOLATE UNTIL SMOOTH, ADD REMAINING CREAM AND FOLD IN UNTIL SMOOTH. SPREAD CHOCOLATE MOUSSE OVER CHEESECAKE BASE AND REFRIGERATE AT LEAST 3 HOURS. LIFT CHEESECAKE OUT OF PAN USING FOIL AND CUT INTO SQUARES. GARNISH WITH ADDITIONAL WHIPPED CREAM, DUSTED WITH COCOA POWDER AND CHOCOLATE CURLS. MAKES 9 SERVINGS. FC = FOOD CLUB BRAND

GET CREATIVE WITH SWEET, DELICIOUS, FOOD CLUB GRAHAM CRACKER CRUMBS. PERFECT FOR EVERYTHING FROM COOKIES TO CHEESECAKES, THEY BRING BIG TASTE TO WHATEVER YOU BAKE! TREAT THEM TO DELIGHT... TONIGHT!

OUR COMMITMENT - OUR CLUB IS LOCAL. FOOD CLUB IS SOLD AT LOCAL RETAILERS WHO ARE PROUD TO SERVE AND SUPPORT YOUR COMMUNITY.

GMLA1217

PIE CRUST - INGREDIENTS: 1-1/4 CUPS GRAHAM CRACKER CRUMBS, 1/4 CUP SUGAR, 5 TBSP BUTTER OR MARGARINE, MELTED. DIRECTIONS: MIX 1-1/4 CUPS GRAHAM CRACKER CRUMBS, 1/4 CUP SUGAR, AND 5 TBSP MELTED BUTTER OR MARGARINE. SHAPE USING BACK OF LARGE SPOON, PRESS CRUMB MIXTURE FIRMLY ON BOTTOM AND UP SIDE OF 9' PIE PLATE. CHILL WHEN USING REFRIGERATED OR FROZEN PIE FILLING. CHILL OR FREEZE CRUST 5 TO 10 MINUTES BEFORE FILLING. OR BAKE SHAPED CRUST AT 350 Degrees F FOR 6 TO 8 MINUTES; COOL THEN FILL. MAKES ONE 9" CRUST. FC = FOOD CLUB BRAND

Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate Riboflavin, Folic Acid), Sugar, Whole Wheat Flour, Palm Oil, High Fructose Corn Syrup, Brown Sugar, Honey, Sodium Bicarbonate, Molasses, Salt, Malt Syrup (malted Barley, Corn), Artificial Flavor.