1 Gelatine, unflavored (envel)
1 c Water, cold
16 oz Cheese, cream, softened
1/2 c Sugar
1 ts Vanilla extract (optional)
1 Graham cracker crust (9-in)
In small saucepan, sprinkle gelatine over 1/4 cup cold water, let
stand 1 minute. Stir over low heat until gelatine is completely
dissolved.
In lare bowl, with electric mixer, beat cream cheese, sugar and
vanilla until blended. Gradually beat in gelatine mixture and
remaining 3/4 cup water until smooth. Pour into crust; chill until
firm. Garnish, if desired, with fresh or canned fruit.
