Lemon cake #2

8 Servings

Ingredients

Quantity Ingredient
1 pack Ladyfingers
1 pack (3-oz) lemon gelatin
3 ounces Lemon juice
½ cup Boiled water
1 pack (8-oz) cream cheese
1 cup (scant) sugar
1 teaspoon Vanilla
1 can (12-oz) evaporated milk; well chilled at least 1 day; do not use skim milk
½ pint Heavy cream for whipping
1 large Lemon

Directions

submitted by: bmarks@... (Bev)

Line sides of springform pan with open ladyfingers. In a 1 cup measure, add dry gelatin, lemon juice, and water to equal 1 full cup.

Beat together cream cheese, sugar & vanilla in a bowl until smooth. Add lemon mixture to this.

Whip evaporated milk in a cold bowl till stiff. Fold into cheese/lemon mixture. Pour into propared pan. Chill for several hours or over- night.

Garnish with whipped cream and lemon slices.

DAVE <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

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