Ingrients & Directions
1 Gelatine — unflavored
(envel)
1/2 c Sugar
1 c Water — cold
1 ts Vanilla extract (optional)
16 oz Cheese, cream — softened
1 Graham cracker crust (9-in)
In small saucepan, sprinkle gelatine over 1/4 cup cold water, let stand 1
minute. Stir over low heat until gelatine is completely dissolved.
In lare bowl, with electric mixer, beat cream cheese, sugar and vanilla
until blended. Gradually beat in gelatine mixture and remaining 3/4 cup
water until smooth. Pour into crust; chill until firm. Garnish, if
desired, with fresh or canned fruit.
Yields
8 Servings