Lemon velvet
16 Servings
Ingredients
| Quantity | 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 |
Directions
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