"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jello Cheesecake Recipe

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This recipe for Jello Cheesecake, by , is from Michele's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Herbst


1-1/4 cups fine graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
4 packages (3 ounce each) cream cheese, soft
2 cups milk, cold
2 tablespoons sugar
1/2 teaspoon vanilla
1 package (3-3/4 ounce) lemon or vanilla instant pudding.

Combine crumbs, 1/4 cup sugar and butter.
Press firmly on bottom and sides of 8 inch square or 9 inch pie pan.
Chill while preparing filling.
Beat cream cheese until very soft.
Blend in 1/2 cup milk, add remaining milk, 2 tablespoons sugar and pudding
Beat as directed on package for pie.
Pour into crust.
Chill until firm (at least 2 hours)
Garnish with whipped cream and pie filling (any flavor)
For ease in serving, dip pie pan in warm water for a few seconds, cut and serve.

Personal Notes:
Personal Notes:
Our friends, Kim and Dan Torrance, came to visit us at Girl Lake Resort one Memorial weekend. Kim brought this dessert. When she went to serve it, she accidentally dropped it and the glass pan shattered all over so we couldn't eat any of the recipe.




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