| 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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