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Recipe by: moufida
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See below ingredients and instructions of the recipe
1 pk (6 Ounce) Semi-Sweet
Chocolate Pieces
1 c Margarine
1 3/4 c Graham Cracker Crumbs
1 c Coconut
1/2 c Chopped Nuts
2 pk (8 Ounce) Cream Chesse
Softened
1 c Sifted Powdered Sugar
1/2 ts Mint Extract
Green Food Coloring
Melt 1/3 cup chocolate pieces with 3/4 cup margarine over low heat,
stirring until smooth. Sdd combined crumbs, coconut ant nuts; mix
well. Press onto bottom of ungreased 13x9-inch pan; chill. combine
cream chesse, sugar, ectract and food coloring, mixing until well
blended. Spread over crust; chill. Melt remaining chocolate pieces
with remaining margarine over low heat, stirring until smooth. Spread
over chream chesse layer, shill. Cut into squares. Serve chille
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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