| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 3 |
tb |
Margarine, Melted |
| 1/4 |
c |
Cold Water |
| 1/2 |
c |
Sugar |
|
|
Milk |
| 3 |
tb |
Sugar |
| 1 |
|
Env Unflavored Gelatin |
| 8 |
oz |
Cream Cheese, Softened |
| 10 |
oz |
Frozen Strawberries, Thawed |
| 1 |
c |
Whipping Cream, Whipped |
INSTRUCTIONS
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Drain strawberries, reserving liquid. Add enough milk to
liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin
to cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust. Chill
until firm.
VARIATION:
Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons
of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar
and margarine.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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