| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Strawberry |
10 |
Servings |
INGREDIENTS
|
|
CRUMB CRUST—– |
| 2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Butter — melted |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Cinnamon |
| 7 |
|
UP FILLING—– |
| 1 |
pk |
Unflavored gelatin |
| 6 |
tb |
Sugar |
| 1 1/2 |
c |
7-up — divided |
| 2 |
|
Eggs — beaten |
| 1 |
sm |
Lemon pudding & pie filling |
| 3/4 |
c |
Water — not instant |
|
|
STRAWBERRY GLAZE—– |
| 1/2 |
c |
Strawberry jelly — melted |
|
|
Unsweetened frozen — |
|
|
Thawed |
|
|
Fresh strawberries -=OR=- |
|
|
Whole strawberries |
INSTRUCTIONS
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon,
and melted butter. Press onto bottom and partway up sides of buttered 9"
springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add
1-1/4 cup 7-up and bring just to a boil over medium heat stirring
constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add
1/2 cup of this warm mixture to softened cream cheese; mash together. Mix
together with remaining 7-up mixture and stir until well blended. Turn into
chilled crust and chill for at least 8 hours. Remove from pan and add
topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
strawberried upright on cake and spoon any remaining melted jelly over
them.
Recipe By : Patti Anderson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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