Chess Pie Cookies
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | each |
cake mix, yellow
|
|
| 1 | x |
butter
melted |
*
|
| 1 | each |
eggs
beaten |
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | each |
cake mix, yellow
|
|
| 1 | x |
butter
melted |
*
|
| 1 | each |
eggs
beaten |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 3 | large |
eggs
|
|
| 1 | x |
powdered sugar
|
*
|
| 15 | ml |
vanilla extract
|
|
Directions
Crust: Mix all ingredients together.
Pat into an ungreased 9 x 13 inch; pan.
(Mixture will be "doughy").
Filling: Beat cream cheese and eggs together well.
Add the powdered sugar and vanilla gradually.
Pour over crust and bake at 350℉ (180℃) for 40 minutes.
