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Recipe by: martianne
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See below ingredients and instructions of the cheesecake recipe
1 small box lemon gelatin
1 cup boiling water
8 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 can Milnot, whipped
3 1/2 cups graham cracker crumbs
2/3 cup margarine, melted
Dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla extract. Add to gelatin and blend well. Fold in stiffly
whipped Milnot.
Mix graham cracker crumbs and melted margarine together. Put on bottom and sides of 9 x 12-inch
pan, saving 1/2 cup for top. Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight.
Garnish with fruit if desired. Freezes beautifully.
Milnot Cheesecake 209
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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