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Maxine's Milnot Cheesecake

Author/Submitted by:
Servings: 8
Categories: Cheesecakes / Desserts

1  package  Lemon Jello
1  cup  Boiling water
8  ounces  Cream cheese
1/2  cup  Sugar
1  teaspoon  Vanilla
1  can  Milnot, whipped
3 1/2  cups  Graham cracker crumbs
2/3  cup  Oleo, melted

Dissolve jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add to jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted oleo together. Put on bottom and sides of 9 x 12-inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully. Pat Empson 05/25 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:02 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG

About Milnot: This is easier to find in Great Britain than in the United States. Substitutes: evaporated milk (This doesn't whip as well as milnot. To compensate for this, make sure the milk, beaters, and bowl are all very cold before whipping.) For more info, go to

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