Read without ads and support Scribd by becoming a Scribd Premium Reader.
See Premium Plans
 
CHIFFON CHEESECAKE2 pkg. lime Jello1 can crushed pineapple1 can evaporated milk 1 (8 oz.) pkg. cream cheese1 c. sugar CRUST:20 graham crackers1/2 stick butter Crush crackers very fine and mixwith melted butter. Put 1/2 of mixture in bottom of 9"x13" pan.Reserve rest for top.Mix 1 cup boiling water withJello. Dissolve and set aside tocool. Drain pineapple. Chill andwhip evaporated milk. Set inrefrigerator to keep cool. Creamcheese and sugar together. AddJello, fold in whipped milk and pineapple. Pour over crust andsprinkle with remaining crackers.Refrigerate. Grade 2 
 
CHIFFON CHEESECAKEAdd 3 ounce package lemon Jelloto 1 cup boiling water. Setaside. Cream 8 ounce packagePhiladelphia cream cheese and 4tablespoons concentrated lemon juice together. Blend into Jello.Set aside. Whip 1 tall can of chilled Pet evaporated milk.Gradually add 1 cup sugar. Foldinto Jello mixture. Pour into prepared graham cracker crust.Chill 4 hours.
 
CLASSIC CHIFFON CHEESECAKE1/4 c. butter 1 c. graham cracker crumbs1/4 c. sugar 2 (8 oz.) pkgs. cream cheese,softened1 can Eagle Brand SweetenedCondensed Milk 3 eggs, separated1/4 c. ReaLemon ReconstitutedLemon Juice1/4 tsp. saltFruit topping, optionalPreheat oven to 375 degrees. Insmall saucepan, melt butter; stir in crumbs and sugar. Pat crumbsfirmly on bottom of buttered 9-inch spring-form pan or 9x9-inchsquare baking pan. Bake 7minutes; cool while preparingfilling.Reduce oven temperature to 300degrees. In large mixer bowl beatcream cheese until light andfluffy. Add sweetened condensedmilk and egg yolks; beat untilsmooth. Stir in lemon juice; setaside. 
Search
Search History:
Searching...
Result 00 of 00
00 results for result for
  • p.
    • Notes
    Load more