"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cream Cheese Pie, by Marie Hermesch, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Milnot, chilled 1 pkg. lemon jello 1 c. hot water 1 (8oz.) pkg. cream cheese, softened 1 c. sugar 1 Graham cracker pie crust
Chill Milnot. Mix lemon jello with hot water until thick, but not set. Mix cream cheese with jello. Beat chilled milnot with sugar until fluffy. Add the jello and cream cheese. Pour into Graham cracker crust and chill.
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