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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 14 squares low-fat graham crackers, finely crushed (about 1 cup)
- 3/4 cup sugar, divided
- 3 Tbsp. margarine or butter, melted
- 1 env. KNOX Unflavored Gelatine
- 1 cup fat-free milk
- 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
- 1 tsp. vanilla
- 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
Method
- Mix crumbs, 1/4 cup of the sugar and margarine in small bowl.
- Press on bottom and side of 9-inch pie plate.
- Bake at 350F for 5 minutes; cool.
- Sprinkle gelatine over milk in small saucepan; let stand 1 minute.
- Stir on low heat until gelatine is completely dissolved, about 3 minutes.
- Cool slightly.
- Blend cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until smooth.
- Add vanilla and lemon zest.
- Gradually blend in gelatine mixture on low speed until well blended.
- Pour into prepared crust.
- Refrigerate 2 to 3 hours or until firm.
- Garnish with strawberry slices before serving, if desired.
