Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Torte: Mocha Macaroon Torte




Source of Recipe


Pillsbury Bake-Off


List of Ingredients




Crust and Filling
1 (18-oz.) pkg. Pillsbury Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup semisweet chocolate chips
Topping:
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips



Recipe



Heat oven to 350?F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350?F. for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes. 2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients. 3. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.

YIELD: 12 Servings