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scotch finger Philadelphia cream cheese condensed lowfat milk whipping cream lemon jelly crystals boiling water lemons extra cream
Viewed: 137 - Published at: 4 years agoIngredients
- 1 pkg. Scotch finger biscuits
- 3 large Packages Philadelphia cream cheese, softened
- 1 can condensed lowfat milk
- 300 ml whipping cream
- 1 pkg. lemon jelly crystals
- 1/2 c. boiling water
- juice of 2 large lemons
- zest of 2 large lemons
- extra cream to decorate (optional)
Method
- Spray a medium sized deep pan with oil.
- Layer the biscuits on the bottom of the pan to create the crust.
- Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cold.
- Cream together the cream cheese, condensed lowfat milk and lemon juice.
- Gently mix the cooled jelly mix into the cheese mix, mixing well.
- Whip the cream till stiff and gently fold through the mix.
- Add in lemon zest, stirring gently.
- Pour the cheese mix into the pan.
- (Do not stir too much or possibly shake it up; the air whipped in keeps it light.)
- Chill overnight.
- Decorate with whipped cream and the decorations of your choice.
