Title:
Board:
From:
To:
Msg ID:
Bookmark and Share

Lemon Cheesecake
Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.

Replies:
 
 
Betsy at Recipelink.com - 8-3-2002
 
1
   
Judy/Quebec - 8-3-2002
 
2
   
Betsy at Recipelink.com - 8-3-2002
 
3
   
Betsy at Recipelink.com - 8-3-2002
 
4
   
Betsy at Recipelink.com - 8-3-2002
 
5
   
Betsy at Recipelink.com - 8-3-2002
 
6
   
Betsy at Recipelink.com - 8-3-2002
 
7
   
Betsy at Recipelink.com - 8-3-2002
 
8
   
Betsy at Recipelink.com - 8-3-2002
 
9
   
Betsy at Recipelink.com - 8-3-2002
 
10
   
Gladys/PR - 8-3-2002
 
11
   
Gladys/PR - 8-3-2002
 
12
   
Gladys/PR - 8-3-2002
 
13
   
Gladys/PR - 8-3-2002
 
14
   
Gladys/PR - 8-3-2002
 
15
   
Betsy at Recipelink.com - 8-3-2002
 
16
   
Betsy at Recipelink.com - 8-3-2002
 
17
   
Betsy at Recipelink.com - 8-3-2002
18
   
Gladys/PR - 8-3-2002
 
19
   
Gladys/PR - 8-3-2002
 
20
   
Gladys/PR - 8-3-2002
 
21
   
Gladys/PR - 8-3-2002
 
22
   
Betsy at Recipelink.com - 8-3-2002
Search Messages

Keyword(s), title, author, and/or ingredients:

All  Recipes  Tried

Amazon Shopping:


The Making of a Pastry Chef

Featured in Cookbook Heaven 

The Recipe Link - www.recipelink.com
Copyright 1995 - 2009  The Kitchen Link,Inc.
All Rights Reserved - Privacy
2009