Crust: 1 1/2 c Sugar
2 c Graham cracker crumbs 1 ts Vanilla
1 Stick margarine, melted 8 oz Cream cheese
1 ts Cinnamon Mix:
5 tb Powdered sugar 2 Envelopes unflavored gelatin
1 ts Nutmeg 1 c Cold water
Mix: 1 c Persimmon pulp
Cook gelatin and water until gelatin is dissolved: add persimmon pulp
and mix together. Set aside. Whip: 1 large can of Milnot until
stiff, mix in cheese mixture and persimmon and gelatin. Pour over
graham cracker crust. Reserve part of graham cracker crumbs to
sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg
Yields
3 servings