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VERY SMOOTH CHEESECAKE

Category:    Cakes, Desserts
Yield:10 servings
 
      1 c  Graham Cracker Crumbs               8 oz Cream Cheese, Softened
      3 tb Sugar                             1/2 c  Sugar
      3 tb Margarine, Melted                  10 oz Frozen Strawberries, Thawed
      1 ea Env Unflavored Gelatin              1 x  Milk
    1/4 c  Cold Water                          1 c  Whipping Cream, Whipped
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in water; stir
  over low heat until dissolved.  Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Drain strawberries,
  reserving liquid.  Add enough milk to liquid ot measure 1 cup. Gradually
  add combined milk mixture and gelatin to cream cheese, mixing until well
  blended.  Chill until slightly thickened. Fold in whipped cream and
  strawberries; pour over crust.  Chill until firm. VARIATION: Substitute 1
  Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and
  2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
 

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