Yield: 8 Servings
|1 pack||(3-oz) lemon gelatin|
|3 ounces||Lemon juice|
|½ cup||Boiled water|
|1 pack||(8-oz) cream cheese|
|1 cup||(scant) sugar|
|1 can||(12-oz) evaporated milk; well chilled at least 1 day; do not use skim milk|
|½ pint||Heavy cream for whipping|
submitted by: bmarks@... (Bev)
Line sides of springform pan with open ladyfingers. In a 1 cup measure, add dry gelatin, lemon juice, and water to equal 1 full cup.
Beat together cream cheese, sugar & vanilla in a bowl until smooth. Add lemon mixture to this.
Whip evaporated milk in a cold bowl till stiff. Fold into cheese/lemon mixture. Pour into propared pan. Chill for several hours or over- night.
Garnish with whipped cream and lemon slices.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .