(by Shirley McNevich)
1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 - 8oz. packages Philly cream cheese, softened
1 tsp. vanilla
1 - 6oz. ready made graham cracker crust
Mix gelatin and sugar in small bowl--add boiling water and stir 5 minutes or until gelatin is completely dissolved. In a mixer, beat cream cheese and vanilla until creamy. Gradually add gelatin mixture, beating until well blended. Refrigerate the cream cheese mixture 45 minutes or until thickened, stirring every 15 minutes. Pour cream cheese mixture into pie crust.
Refrigerate until firm (preferably overnight).
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