Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Ladyfingers |
| 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 teaspoon | Vanilla |
| 1 can | (12-oz) evaporated milk; well chilled at least 1 day; do not use skim milk |
| ½ pint | Heavy cream for whipping |
| 1 large | Lemon |
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.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
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