Cheese cake pie (cheese c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | quart | WATER; COLD |
| 1¼ | pounds | MILK; DRY NON-FAT L HEAT |
| 8 | pounds | CAKE MIX CHEESE 4LB |
| 13 | PIE SHELL; UNBAKED #211 | |
| 2 | MINUTES. | |
Directions
1. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT LOW SPEED 2. USE THIRTEEN 9-INCH PREFORMED GRAHAM CRACKER PIE SHELLS. POUR 3 CUPS CHEESE CAKE FILLING INTO EACH SHELL.
3. CHILL. CUT 8 WEDGES PER PIE.
Recipe Number: G03502
SERVING SIZE: 1 PIECE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Cheese cake
- Cheese cake (c&h)
- Cheese cake (cheese cake
- Cheese cake pie
- Cheese pie
- Cheese pineapple pie
- Cheese pudding pie
- Cheese-beef casserole pie
- Cheese-cherry-pie
- Cheesecake ( chocolate pie )
- Cheesecake ( cinnamon )
- Cheesecake ( cottage cheese )
- Cheesecake ( creamed cottage cheese )
- Cheesecake pie
- Cherry cheese-cake pie
- Chocolate cheese pie
- Chocolate cheesecake pie
- Chocolate cream cheese pie
- Cottage cheese pie
- Cottage cheese pie (m_c-tx)