Yield: 16 Servings
Measure | Ingredient |
---|---|
1 cup | Crushed plain croutons |
3 tablespoons | Margarine; melted |
1 \N | Unflavored gelatin |
½ cup | Cold water |
16 ounces | Philadelphia Cream Cheese; softened |
8 ounces | Braunschweiger or liver sausage |
¼ cup | Mayonnaise |
3 tablespoons | Pimiento; chopped |
2 tablespoons | Onion; grated |
1 tablespoon | Prepared mustard |
½ teaspoon | Lemon juice |
CRUST
CHEESECAKE
Combine croutons and margarine; press onto bottom of 9" springform pan.
Bake at 350F degrees, 10 minutes.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and braunschweiger, mixing at medium speed on electric mixer until well blended. Gradually add gelatin. Stir in remaining ingredients until blended; pour over crust. Chill until firm. Remove rim of pan.
Recipe by: Kraft Philadelphia Cream Cheese Posted to MC-Recipe Digest V1 #716 by Creedenite@... on Aug 3, 1997