MILNOT CHEESE CAKE (NO BAKE) 1 3-oz. pkg. lemon gelatin 1 cup boiling water 1 8-oz. pkg. cream cheese 1/2 cup sugar 1 teaspoon vanilla 1 12-oz. can MILNOT, whipped 3 cups graham cracker crumbs 1/2 cup butter or margarine, melted Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). Cut in squares and serve plain or garnished with fruit. Serves 12-16 (never lasts long) Variations: add 3 tablespoons lemon juice and 1/2 cup sugar. substitute lime flavored gelatin and lime juice use orange flavored gelatin and orange juice use red gelatin (strawberry, cherry, etc.) add one to two cups of drained diced or crushed fruit to recipe. (crushed pineapple, fruit cocktail, etc.) Top with blueberries or strawberries or peaches or any fruit that is your favorite, fresh or canned. I have used this for many years and is always a favorite.
What kind of cream cheese do you use GF? Oh another question, nothing to do with the recipe though, do you know how to make carrot cake topping by any chance? I've made the cake but I've lost the recipe for the topping. :'(
hehehe What ever is on sale but mostly Philadelphia or HyVee brands. Here's a Fancy frosting...... In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake. My Grandmother's.... 1/2 c. butter 1 small package cream cheese 1 tsp. vanilla 1 lb. confectioners sugar Combine butter, cream cheese, and vanilla. Beat until smooth. Gradually add the sugar, while beating well. If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.
Thanks Pat. I just knew you'd have the recipe!!!! The one I used to use was the one your grandmother made. However, I'm keeping a copy of your one too and will give it a try. I'm glad it's Philly you use for your cheesecake - it's what I use too - scrummy. :-D
