\"grand slam\" cheesecake rbtn28a
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | LEMON FLAVORED GELATIN |
| 1 | cup | BOILING WATER |
| 8 | ounces | CREAM CHEESE |
| 1 | cup | SUGAR |
| 3 | tablespoons | LEMON JUICE |
| 4 | xes | DROPS YELLOW FOOD COLORING |
| 1 | teaspoon | VANILLA |
| 13 | ounces | MILNOT (WHIPPED) |
| 3 | cups | GRAHAM CRACKER CRUMBS |
| ½ | cup | MARGARINE OR BUTTER, MELTED |
Directions
Dissolve gelatin in boiling water. Chill until slightly thickened. Mix graham cracker crumbs and margarine, line bottom and sides of 9x13x2 inch baking dish - reserve part of crumbs. Cream together cheese, sugar, and vanilla. Add gelatin, lemon juice, and yellow food coloring. Beat until well blended. Fold into stiffly whipped milk substitute. Pour into crust, sprinkle with remaining crumbs. Chill thoroughly. Cut into squares and serve. May be garnished with fruit.
Serves 16-20. You may freeze half of this recipe and enjoy it later.
VARIATION* Instead of stiffly whippeng Milnot first, just chill Milnot and whip it with jello and cheese mixtures. Mix well on medium speed of mixer.
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