| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Honey graham crackers; crushed |
| 1/4 |
c |
Butter |
| 1 |
c |
Finely chopped pecans |
| 1 |
pk |
(8-oz) cream cheese |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
pt |
Strawberry Jello |
| 1 |
pk |
Frozen strawberries |
INSTRUCTIONS
CRUST
FILLING
Make crust of crackers, butter and pecans. Press in a pan. Make filling.
Beat eggs, sugar and cream cheese together until well blended. Pour into
crust. Bake in a 325 degree preheated oven for 35 to 40 minutes or until
firm. Remove from oven and spread immediately with sour cream. Return to
oven and bake 10 to 15 minutes more. Dissolve Jello in 1 cup boiling water
and add strawberries. When cake mix is completely cool and Jello mixture is
cold but not set, pour Jello mixture over cake and refrigerate 24 hours.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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