How To make "Grand Slam" Cheesecake
3 oz LEMON FLAVORED GELATIN
1 c BOILING WATER
8 oz CREAM CHEESE
1 c SUGAR
3 tb LEMON JUICE
4 x DROPS YELLOW FOOD COLORING
1 t VANILLA
13 oz MILNOT (WHIPPED)
3 c GRAHAM CRACKER CRUMBS
1/2 c MARGARINE OR BUTTER, MELTED
Dissolve gelatin in boiling water. Chill until slightly thickened. Mix graham cracker crumbs and margarine, line bottom and sides of 9x13x2 inch baking dish - reserve part of crumbs. Cream together cheese, sugar, and vanilla. Add gelatin, lemon juice, and yellow food coloring. Beat until well blended. Fold into stiffly whipped milk substitute. Pour into crust, sprinkle with remaining crumbs. Chill thoroughly. Cut into squares and serve. May be garnished with fruit. Serves 16-20. You may freeze half of this recipe and enjoy it later. VARIATION* Instead of stiffly whippeng Milnot first, just chill Milnot and whip it with jello and cheese mixtures. Mix well on medium speed of mixer.
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Erdbeer Mascarpone Torte
Biskuit:
3 Eiweiß
3 EL kaltes Wasser
150 gr Zucker
3 Eigelb
100 gr Mehl
1 TL Backpulver
50 gr Haselnüsse
180 Grad Heißluft 20 Minuten backen
Erdbeeren oder Beerenmischung
Creme:
250 gr Mascarpone
300 gr Joghurt
50 gr Zucker
4 Blatt Gelatine
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bro that wasn't even a whiff
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Great Value: Lemon Raspberry Tart & Blueberry Cheesecake Ice Cream Review
This is a taste test/review of the Great Value (Walmart brand) Lemon Raspberry Tart Ice Cream and the Blueberry Cheesecake Ice Cream. They were $3.87 each. 2/3 cup = 200 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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Native Cork Woman, Rachel Gaffney shows Gary Cogill how to make an Irish Butter Shortbread Cheesecake using Bradys Irish Cream.