Lemon velvet

Yield: 16 Servings

Measure Ingredient
2½ cup Graham Cracker Crumbs
⅔ cup Margarine, melted
2 packs (8 Oz.) Cream Cheese, softened
1 cup Sugar
¼ cup Milk
2 tablespoons Lemon Rind, grated
1 cup Walnuts, chopped
2 cups Heavy Cream, whipped

Combine crumbs and margrine. Press onto bottom of 13 x 9 x 2-inch pan. In mixing bowl, combine softened cream cheese, sugar, milk, and lemon rind and mix until smooth. Fold in nuts and whipped cream. Spread mixtue on crust.

Freeze. Cut into squares and garnish with lemon slices and graham cracker crumbs.

Serves: 17 to 20

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 NOTES : Substitute 2 tbs. orange rind for lemon rind, and use 7 tbs. Grand Marnier liqueur in place of the nuts.

Recipe by: Mrs. Robert Q. Jones Posted to MC-Recipe Digest V1 #640 by Bill Spalding <billspa@...> on May 29, 1997

Similar recipes