Ingredients
- 5/8 oleo
- 375 gr graham cracker crumbs
- 240 ml boiling water
- 230 ml cream cheese
- 100 gr sugar
- 4 gr vanilla
- 1 package lemon jello
- 1 package milnot
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 30 cm pan (save half cup for top). Add filling and sprinkle the half cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully. Pat Empson one fifth 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: one fifth 10:02 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG
