CRUMB CRUST—–
2 c Graham cracker crumbs
1/2 c Butter — melted
1/2 c Powdered sugar
1 ts Cinnamon
7 UP FILLING—–
1 pk Unflavored gelatin
6 tb Sugar
1 1/2 c 7-up — divided
2 Eggs — beaten
1 sm Lemon pudding & pie filling
3/4 c Water — not instant
STRAWBERRY GLAZE—–
1/2 c Strawberry jelly — melted
Unsweetened frozen —
Thawed
Fresh strawberries -=OR=-
Whole strawberries
CRUST: Combine well the graham cracker crumbs, powdered sugar,
cinnamon, and melted butter. Press onto bottom and partway up sides
of buttered 9″ springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend
well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat
stirring constantly; remove from heat. Stir in softened gelatin; cool
3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese;
mash together. Mix together with remaining 7-up mixture and stir
until well blended. Turn into chilled crust and chill for at least 8
hours. Remove from pan and add topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
strawberried upright on cake and spoon any remaining melted jelly over
them.
Yields
10 Servings