1 ea Env plain gelatin 4 ea Env sugar free vanilla
1/4 c Brandy 80 proof -milkshake mix, single
4 oz Light cream cheese -serving
3/4 c Skim milk Grated nutmeg
1 c Ice cubes
Sprinkle gelatin on brady in a small saucepan. Wait 1 minute until
gelatin is softened, then heat gently until gelatin melts; set aside.
Cut cream cheese in cubes and combine with milk in blender. Process
until completely blended. Add ice cubes a few at a time and process
until they dissolve. Add melted gelatin and blend. Add milkshake,
mix and blend until mixed. Spoon mixture into a bowl or wine glasses
and sprinkle with nutmeg. Chill until set and serve chilled. Store
in the refrigerator. AS PIE FILLING: Prepare mixture and chill just
until it begins to thicken, then spoon into prepare, thoroughly
cooled graham cracker pieshell (recipe below). Sprinkle with nutmeg
and refrigerated several hours until sets. Makes 8 servings. GRAHAM
CRACKER PIESHELL: Mix three quarters cup graham crackers crumbs with
2 tablespoons melted butter. Spray a 9-inch nonstick pie pan with
cooking spray, then press crumb mixture into sides and bottom,
coating evenly. Bake in a preheated 350 degree oven 6 to 8 minutes.
Watch carefully so that crust dosen’t burn.
Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
6 servings