Refrigerate the dulce de leche mixture to firm it up before swirling. Keep the plain mixture at room temperature though, as it's already quite firm.
- Portion size 25 servings
- Credits : Canadian Living: Holiday Baking 2014
MethodIn small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 5 minutes. Cook over low heat, stirring, until dissolved, about 2 minutes. In large bowl, beat cream cheese until smooth; beat in condensed milk, cream and vanilla. Transfer 1 1/2 cups of the mixture to separate bowl; stir in dulce de leche and 8 tsp of the gelatin mixture. Cover and refrigerate until beginning to set, about 30 minutes.
Meanwhile, stir remaining gelatin mixture into remaining cream cheese mixture; cover and set aside at room temperature.
Meanwhile, in bowl, mix vanilla crumbs with butter until moistened. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Refrigerate until firm, about 15 minutes.
Alternately spoon plain cream cheese mixture and dulce de leche mixture over crust. Using knife, swirl mixtures together. Gently tap pan on counter a few times to smooth surface. Refrigerate until set, about 1 day. (Make-ahead: Cover and refrigerate for up to 3 days.)
Nutritional facts per square: about
- Sodium 105 mg
- Sugars 12 g
- Protein 3 g
- Calories 189.0
- Total fat 14 g
- Potassium 101 mg
- Cholesterol 45 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
- Iron 1.0
- Folate 3.0
- Calcium 7.0
- Vitamin A 13.0