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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups graham cracker crumbs

  2. 6 tablespoons butter or margarine, melted

  3. 1 ( 1/4 ounce) envelope unflavored gelatin

  4. 1/4 cup cold water

  5. 1/4 cup milk

  6. 1 (8 ounce) package cream cheese, softened

  7. 1/2 cup confectioners' sugar

  8. 2 teaspoons grated lemon peel

  9. 1 (8 ounce) carton frozen whipped topping, thawed, divided

  10. 1 (21 ounce) can cherry pie filling

Instructions Jump to Ingredients ↑

  1. Combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes. In a saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved. Beat cream cheese and sugar until light and fluffy. Add gelatin mixture and lemon peel; mix well. Chill until partially set. Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. ');

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