Lemon cheese tart

12 Servings

Ingredients

Quantity Ingredient
2 packs (11-oz) Jell-O no-bake cheesecake mix
¼ cup Sugar
⅔ cup Parkay margarine; melted
2 packs (4-serving size) Jell-O brand gelatin; lemon flavor
2 cups Boiling water
1 cup Cold water
3 cups Cold milk
1½ teaspoon Grated lemon rind (optional)
1 cup (about) seedless red or green grapes; halved
Mint leaves

Directions

MIX cheesecake crust crumbs with sugar in 9-inch springform pan. Stir in margarine. Press crumb mixture firmly onto bottom of pan.

DISSOLVE gelatin in boiling water Add cold water. Chill until slightly thickened.

MIX milk with cheesecake filling mix and lemon rind at low speed of electric mixer until blended. Beat at medium speed 3 minutes. Pour over crust. Arrange grape halves on top of cheesecake to resemble large grape cluster. Place mint leaves at stem end of cluster. Carefully spoon thickened gelatin over grape cluster and filling. Chill until set, about 3 hours. Run hot metal spatula or knife around edge of pan before removing sides of pan.

Note: This recipe may be prepared l day ahead MAKES 12 servings, Prep time: 30 minutes, Chill time: 3 hours From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .

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