2 c Graham cracker crumbs
1/2 c Butter or margarine --
Melted
1 Envelope Knox unflavored
Gelatin
1/2 c Cold water*
3 pk (8 oz. each) cream cheese
Softened
1 1/4 c Sugar
1 cn (5 oz.) evaporated milk (not
Condensed)
1 ts Lemon juice
1/3 c Amaretto liqueur*
1 ts Vanilla extract
3/4 c Whipping or heavy cream
Whipped
Combine graham cracker crumbs with butter. Press onto bottom and up
sides of 9 inch springform pan; chill.
In small saucepan sprinkle gelatin over cold water; let stand 1
minute. Stir over low heat until completely dissolved, about 3
minutes; set aside.
In large bowl of electric mixer, beat cream cheese with sugar until
fluffy, about 2 minutes. Gradually add evaporated milk and lemon
juice; beat at medium- high speed until mixture is very fluffy, about
2 minutes. Gradually beat in gelatin mixture, liquidise until smooth.
Refridgerate for 15 minutes or until firm enough to spread then
spread over the base and return to the fridge until ready to serve.
*Substitution: Omit amaretto liqueur. Increase water to 3/4 cup,
add 1/2 teaspoon almond extract with vanilla.
