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Raspberry Supreme Cheesecake
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2 cups graham cracker crumbs
1 cup chopped toasted almonds
1/2 cup sugar
2/3 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 package (6 ounces) raspberry gelatin
2 cups hot water
2 packages (10 ounces each) frozen raspberries, partially thawed
2 cups whipped cream
1/4 cup toasted slivered almonds
Combine the first four ingredients. Press into the bottom of a 13-in. x 9-in. x
2-in. baking pan; chill for 30 minutes. Meanwhile, beat cream cheese, milk,
lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in
water. Add raspberries and stir until completely thawed; chill until very thick.
Pour over filling. Chill until set. Before serving, top with whipped cream and
almonds. Store in refrigerator.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |