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Prep Time: 30 min.

Cook Time: 10 min.

Total Time: 40 min.

Servings: 12

What you need

1/2 cup sliced almonds

2 8-ounce packages of cream cheese, softened

1 envelope unflavored gelatin

1/3 cup granulated white sugar

pastel malted-milk candy eggs or malted milk balls

3 tablespoons malted milk powder

1/3 cup milk

1/4 teaspoon salt

5 tablespoons salted butter, melted

3 cups shortbread cookies

1 1/4 cups whipping cream, divided

2 ounces white chocolate

How to do it

1. Preheat oven to 350°F. For crust, in food processor bowl combine cookies and nuts; process to fine crumbs.

2. Add butter; process just until combined. Pat in bottom of 9-inch springform pan.

3. Bake 10 minutes or until golden brown. Completely cool in pan or rack about 45 minutes.

4. Meanwhile, in small saucepan melt white chocolate with 1/4 cup of the whipping cream; set aside.

5. In a small microwave-safe bowl, sprinkle gelatin over milk; let stand until gelatin is softened, about 3 minutes. Microwave the gelatin mixture, uncovered, for 15 seconds, just until gelatin is completely dissolved. Stir gelatin mixture into white chocolate mixture. Refrigerate, stirring often, until chocolate-gelatin mixture is chilled and begins to thicken.

6. Meanwhile, in extra-large mixing bowl beat cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add thickened gelatin mixture; beat just until combined. In medium mixing bowl beat remaining 1 cup whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture until blended. Spoon into cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.

7. To serve, remove sides of pan; place on serving plate. Top with malted milk eggs; slice cake.

Nutrition

Calories

359.87cal ( 17.99% of daily need)

Fat

32.14g ( 49.45% of daily need)

Saturated Fat

17.45g ( 109.08% of daily need)

Carbohydrates

14.47g ( 4.82% of daily need)

Sugar

11.11g ( 12.34% of daily need)

Cholesterol

90.49mg ( 30.16% of daily need)

Sodium

245.33mg ( 10.67% of daily need)

Protein

5.37g ( 10.74% of daily need)

Vitamin A

1035.11IU ( 20.7% of daily need)

Vitamin E

2.13mg ( 14.21% of daily need)

Vitamin B2

0.18mg ( 10.78% of daily need)

Phosphorus

107mg ( 10.7% of daily need)

Calcium

92.55mg ( 9.26% of daily need)

Manganese

0.15mg ( 7.7% of daily need)

Magnesium

24.22mg ( 6.05% of daily need)

Copper

0.09mg ( 4.56% of daily need)

Potassium

149.26mg ( 4.26% of daily need)

Vitamin D

0.58µg ( 3.85% of daily need)

Vitamin B5

0.38mg ( 3.82% of daily need)

Vitamin B12

0.22µg ( 3.65% of daily need)

Zinc

0.52mg ( 3.5% of daily need)

Selenium

2.34µg ( 3.34% of daily need)

Fiber

0.77g ( 3.09% of daily need)

Vitamin B1

0.05mg ( 3.04% of daily need)

Vitamin K

3.02µg ( 2.87% of daily need)

Folate

11.18µg ( 2.8% of daily need)

Iron

0.46mg ( 2.56% of daily need)

Vitamin B3

0.45mg ( 2.25% of daily need)

Vitamin B6

0.04mg ( 2.04% of daily need)

Breakdown

Proteins

5.83%

Fat

78.47%

Carbs

15.7%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

Other recipes

Chicken Dopiaza, A curry with lots of Onions

Autumn Spice Truffles

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Vegetarian Sweet Potato Rice & Bean Chili

Malted Mousse Cake

What you need

How to do it

Nutrition

Breakdown

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