| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Appetizers, Dips | 16 | Servings |
INGREDIENTS
| 1 | c | Crushed plain croutons |
| 3 | tb | Margarine; melted |
| 1 | Unflavored gelatin | |
| 1/2 | c | Cold water |
| 16 | oz | Philadelphia Cream Cheese; softened |
| 8 | oz | Braunschweiger or liver sausage |
| 1/4 | c | Mayonnaise |
| 3 | tb | Pimiento; chopped |
| 2 | tb | Onion; grated |
| 1 | tb | Prepared mustard |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
CRUST CHEESECAKE Combine croutons and margarine; press onto bottom of 9" springform pan. Bake at 350F degrees, 10 minutes. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and braunschweiger, mixing at medium speed on electric mixer until well blended. Gradually add gelatin. Stir in remaining ingredients until blended; pour over crust. Chill until firm. Remove rim of pan. Recipe by: Kraft Philadelphia Cream Cheese Posted to MC-Recipe Digest V1 #716 by Creedenite@aol.com on Aug 3, 1997
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