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Maxine's Milnot Cheesecake
Author/Submitted by:
Servings: 8
Categories:
Cheesecakes
/
Desserts
Ingredients: 1
package
Lemon Jello 1
cup
Boiling water 8
ounces
Cream cheese 1/2
cup
Sugar 1
teaspoon
Vanilla 1
can
Milnot,
whipped
3 1/2
cups
Graham cracker crumbs 2/3
cup
Oleo,
melted
Directions:
Dissolve jello in boiling water. Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla. Add to jello and blend well. Fold in stiffly whipped Milnot.
Mix graham cracker crumbs and melted oleo together. Put on bottom and sides of 9 x 12-inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully.
Pat Empson 05/25 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:02 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG
About Milnot:
This is easier to find in Great Britain than in the United States. Substitutes: evaporated milk (This doesn't whip as well as milnot. To compensate for this, make sure the milk, beaters, and bowl are all very cold before whipping.) For more info, go to http://www.milnot.com.
About Milnot:
This is easier to find in Great Britain than in the United States. Substitutes: evaporated milk (This doesn't whip as well as milnot. To compensate for this, make sure the milk, beaters, and bowl are all very cold before whipping.) For more info, go to http://www.milnot.com.
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