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Recipe by: younous
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See below ingredients and instructions of the recipe
Crust: 1 1/2 c Sugar
2 c Graham cracker crumbs 1 ts Vanilla
1 Stick margarine, melted 8 oz Cream cheese
1 ts Cinnamon Mix:
5 tb Powdered sugar 2 Envelopes unflavored gelatin
1 ts Nutmeg 1 c Cold water
Mix: 1 c Persimmon pulp
Cook gelatin and water until gelatin is dissolved: add persimmon pulp
and mix together. Set aside. Whip: 1 large can of Milnot until
stiff, mix in cheese mixture and persimmon and gelatin. Pour over
graham cracker crust. Reserve part of graham cracker crumbs to
sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg Submitted By RANDY RIGG On 08-28-95
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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