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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon,
and melted butter. Press onto bottom and partway up sides of buttered 9"
springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up® for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add
1-1/4 cup 7-up® and bring just to a boil over medium heat stirring
constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add
1/2 cup of this warm mixture to softened cream cheese; mash together. Mix
together with remaining 7-up® mixture and stir until well blended. Turn into
chilled crust and chill for at least 8 hours. Remove from pan and add
topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
strawberried upright on cake and spoon any remaining melted jelly over
them.
Ingredients:
2 Cup(s) Graham cracker crumbs
1/2 Cup(s) Butter
1/2 Cup(s) Powdered sugar
1 Teaspoon(s) Cinnamon
1 Package(s) Unflavored gelatin
6 Tablespoon(s) Sugar
1 1/2 Cup(s) 7-up®
2 Eggs
1 small Lemon pudding & pie filling
3/4 Cup(s) Wate
1/2 Cup(s) Strawberry jelly |
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