Ingredients
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Filling:
2 envelopes unflavored gelatin
1/2 cup cold water
2 (8 oz) packages Philadelphia cream cheese
1 cup sugar
2 (10 oz) package frozen strawberries, thawed
Milk
2 cups whipping cream, whipped
Topping
Whipped cream
Sliced strawberries
Fresh mint
Directions
Crust: Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan.
Bake at 325 degrees F for 10 minutes.
Cool.
Filling: Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended.
Drain strawberries, reserving liquid. Add enough milk to strawberry liquid to measure 1 cup liquid.
Gradually add milk mixture and softened gelatin to cream cheese mixture.
Chill until slightly thickened; fold in whipped cream and strawberries.
Pour over crust.
Chill until firm, preferable overnight.
Garnish with additional whipped cream, sliced strawberries and fresh mint.
Makes 10 to 12 servings.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Rosa Antonacci. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. |
