| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Butter or margarine, melted |
| 1 |
|
Envelope unflavored Gelatin |
| 1/2 |
c |
Cold Water* |
| 3 |
pk |
(8 oz each) cream cheese, |
|
|
Softened |
| 1 1/4 |
c |
Sugar |
| 1 |
cn |
(5 oz) evaporated milk |
| 1 |
ts |
Lemon juice |
| 1/3 |
c |
Amaretto liqueur* |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Whipping or heavy cream, |
|
|
Whipped |
INSTRUCTIONS
Combine graham cracker crumbs with butter. Press onto bottom and up sides
of 9-inch springform pan; chill. In small saucepan sprinkle gelatin over
cold water. Let stand 1 minute. Stir over low heat till completely
dissolved, about 3 minutes; set aside. In large bowl of electric mixer,
beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add
evaporated milk and lemon; beat at medium-high speed till mixture is very
fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and
vanilla thoroughly blended. Fold in whipped cream. Pour into crust; chill
8 hours or overnight. Garnish with chocolate sauce and berries.
*Substitution; Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2
teaspoon almond extract with vanilla. Gradually add evaporated milk and
lemon juice; beat at medium-high speed till mixture is very fluffy, about 2
minute. Gradually beat in gelatin gelatin mixture, liqueur and vanilla
until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8
hours or overnight. Garnish with chocolate sauce and berries.
Posted to MM-Recipes Digest V5 #029 by NAZER@mailh2a.cyberway.com.sg,
KATHRYN ANDREA <$NAZERKA@BrandonU.CA> on Jan 29, 98
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