Graham cracker crust
1 1/4 lb Cream cheese, room temp.
1 1/2 ts Vanilla
1 c Sugar
1/2 c Boiling water
Lemon gelatin (3 oz.)
1 qt Whipping cream
Prepare your favorite graham cracker crust and press into the bottom and
onto the sides of a 10″ springform pan. Bake or chill depending on your
recipe’s instructions.
Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy.
Bring water to a boil and add lemon gelatin. Stir until dissolved. Cool to
room temperature and fold into cream cheese mixture. Whip cream and fold
into cream cheese mixture. Pour into graham cracker crust and decorate
with a few cracker crumbs. Chill until firm and serve.
Yields
6 Servings