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Recipe for: Almost No-Bake Lemon Vanilla Moussy Cheesecake
Ingredients:
Directions:
Crust:
1/2 cup un-salted cashews – chopped
1/4 cup angel flake sweetened coconut
2 cups graham cracker crumbs
6 tbs butter – melted
Filling:
3 oz. package lemon jello
1 cup boiling water
8 oz. package cream cheese
1 cup sugar
1 tsp vanilla
Juice of 1 lemon
8 oz. can evaporated milk

from the kitchen of:

Mix cashews, coconut flakes, and graham cracker crumbs in
food processor. Remove to bowl. Slowly drizzle melted butter until
crumb mix is moistened. Grease 9” spring form pan. Pour in crust
ingredients and flatten. Bake in 350° oven for 15 minutes.
Remove and cool.
Dissolve jello in hot water and let cool. Beat together sugar, cream
cheese, vanilla, and lemon juice for 1 minute on medium. With clean
beaters and bowl, whip evaporated milk and
slowly add jello to cream cheese mixture.
Pour onto crust and refrigerate 6-8 hours.

Don Moseley
860-2618

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