1 pk Ladyfingers
1 pk (3-oz) lemon gelatin
3 oz Lemon juice
1/2 c Boiled water
1 pk (8-oz) cream cheese
1 c (scant) sugar
1 ts Vanilla
1 cn (12-oz) evaporated milk;
-well chilled at least 1
-day; do not use skim milk
1/2 pt Heavy cream for whipping
1 lg Lemon
submitted by: bmarks@pipeline.com (Bev)
Line sides of springform pan with open ladyfingers. In a 1 cup measure, add
dry gelatin, lemon juice, and water to equal 1 full cup.
Beat together cream cheese, sugar & vanilla in a bowl until smooth. Add
lemon mixture to this.
Whip evaporated milk in a cold bowl till stiff. Fold into cheese/lemon
mixture. Pour into propared pan. Chill for several hours or over- night.
Garnish with whipped cream and lemon slices.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE – 15 APRIL 1996
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings