Update my dinner status, I'm making this tonight.
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Servings:
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 package Lemon Jelly Crystals
- 1 teaspoon Gelatine
- 2/3 cup Water hot
- 1/3 cup Lemon juice
- 1 can (375ml) Evaporated milk well chilled
- 1 teaspoon Vanilla extract
- 1 cup Castor sugar
- 375 grams Cheese Cream
- 125 grams Butter
- Nutmeg
- 250 grams Nice Biscuits ( 1 pkt plain sweet biscuits)
Preparation
1. Crush biscuits. Melt the butter and add to crushed biscuits (sometimes I add a good pinch of cinnamon). Press into the base and sides of 3inch deep x 9inch spring form tin and bake in a slow oven 275F for 15 mins. Remove from oven and allow to cool.
2. Dissolve jelly and gelatine in hot water and lemon juice, keep this warm (stand in dish of hot water).
3. Cream the cheese, sugar and vanilla.
4. Beat evaporated milk until thick and much increased in size in a clean bowl.
5. Then add the gelatine mixture into the beaten cream cheese and sugar - mix well.
6. Fold this into the beaten evaporated milk (don't beat).
Pour gently into the biscuit case over the back of a large metal spoon. Sprinkle with a little nutmeg.
Chill well - usually overnight.
