It's-a-snap Cheesecake (no-bake)
(8 oz ea) cream cheese,
graham cracker crust
In a large bowl, mix the unflavored gelatine and
sugar; add boiling water and stir until gelatine is
completely dissolved. With electric mixer, beat in
cream cheese and vanilla until smooth. Pour into
prepared crust; chill until firm, about 2 hours. Top,
if desired, with fresh or canned fruit.
Marbled Cheesecake: Before chilling, marble in 1/3
cup chocolate fudge, butterscotch, or your favorite
flavor ice cream topping.
Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 tsp
lemon or almond extract for vanilla extract.
Fruit 'n' Creamy Cheesecake: Chill cheesecake for 10
minutes, then swirl in 1/3 cup strawberry or raspberry
Sunshine Cheesecake: Substitute 1/2 tsp orange
extract for vanilla extract and add 1 tsp grated
Recipe From 'Best Recipes From the Backs of Boxes,
Bottles, Cans, and Jars' 1979. Originally published
by the Knox Gelatine people.