Crust
Filling
Oven Temp ~ Baking Time ~
Pan Type ~ 9 inch springform pan
Mix crumbs, sugar, and butter; press into bottom of a 9-inch
springform pan.
Soften gelatin in water, stir over low heat until dissolved.
Beat cream cheese and sugar at medium speed with electric
mixer until blended.
Gradually add gelatin, milk, and juice.
Refrigerate until slightly thickened.
Fold in whipped cream.
Pour over crust.
Refrigerate until firm.
(If desired, top with fruit just before serving.)
1 cup 1/4 cup 1/4 cup (1/2 stick) | Graham cracker crumbs Sugar Butter or margarine, melted |
1 envelope 1/4 cup 1 pkg. 1/2 cup 3/4 cup 1/4 cup 1 cup | Unflavored gelatin Water Cream cheese, softened Sugar Milk Lemon juice Whipping cream, whipped |
Oven Temp ~ Baking Time ~
Pan Type ~ 9 inch springform pan
Mix crumbs, sugar, and butter; press into bottom of a 9-inch
springform pan.
Soften gelatin in water, stir over low heat until dissolved.
Beat cream cheese and sugar at medium speed with electric
mixer until blended.
Gradually add gelatin, milk, and juice.
Refrigerate until slightly thickened.
Fold in whipped cream.
Pour over crust.
Refrigerate until firm.
(If desired, top with fruit just before serving.)