| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Desserts, Pickell |
1 |
Cake |
INGREDIENTS
| 4 |
oz |
Butter |
| 1 1/2 |
c |
Graham cracker crumbs |
| 3 |
oz |
Sugar |
| 24 |
oz |
Philadelphia cream cheese |
| 2 1/2 |
cn |
Eagle Brand sweetened |
|
|
Condensed milk |
| 6 |
oz |
Fresh lemon juice |
| 2 |
ts |
Vanilla extract |
|
|
http://www.cyberspc.mb.ca/~netdir/recipe/ |
INSTRUCTIONS
CRUST
FILLING
Crust: Melt butter in saucepan. Place cracker crumbs and sugar in mixing
bowl.Add melted butter. Mix well. Place crust mixture into 10-inch
spring=form pan. Spread evenly. Pack down firmly.
Filling: Whip cream cheese until soft and smooth, using electric mixer. Add
condensed milk and blend until very smooth. With spatula, blend in lemon
juice and vanilla extract until thoroughly mixed. Pour blended mixture into
spring-form pan and smooth top with spatula.
Place in refrigerator (8 hours until firm).
Serve with fresh fruit topping (example: strawberries marinated in icing
sugar and any liqueur, such as Grand Marnier or Amaretto).
Taken from Winnipeg Free Press Supplied by: Kathleen's Recipe Swap Page:
Posted to MM-Recipes Digest V4 #091 by netdir@cyberspc.mb.ca (S.Pickell) on
Apr 2, 1997
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