Created by jclawson
, Monday, 06 December 2010
Whip this up on a summer morning and chill it all day for a scrumptious dessert that tastes richer than it is.
1 graham cracker pie crust
3 packages, 8 ounces each, cream cheese (regular, low-fat, or fat-free)
1 package lemon gelatin, regular or sugar-free
1/2-cup boiling water
5-ounce can evaporated milk, chilled
1 teaspoon almond extract
1 teaspoon vanilla extract
1-quart carton regular or low-fat whipped topping, thawed
Butter a 9-inch-by-13-inch pan. Crumble the pie crust with your hands and press it into the bottom of the pan. Let the cream cheese come to room temperature. Dissolve the gelatin in the boiling water. Beat the cream cheese with the sugar until the mixture is fluffy, gradually adding the evaporated milk, then the gelatin and flavorings. Fold in the whipped topping and spread over the crust. Cover and chill for 8 hours.
Variation: Instead of folding in the whipped topping, chill the mixture without it, and spread on the topping before serving.