Yield: 10 Servings
|2 cups||Graham cracker crumbs|
|½ cup||Butter -- melted|
|½ cup||Powdered sugar|
|1 pack||Unflavored gelatin|
|1½ cup||7-up -- divided|
|2||Eggs -- beaten|
|1 small||Lemon pudding & pie filling|
|¾ cup||Water -- not instant|
|½ cup||Strawberry jelly -- melted|
|Unsweetened frozen --|
|Fresh strawberries -=OR=-|
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 ¼ cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-¼ 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 ½ 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.
Recipe By : Patti Anderson