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Cottage Cheese Cake


2 cups graham wafer crumbs
3 tablespoon melted margarine
1 cup boiling water
2 85g packages lemon Jello
500g cottage cheese (1% 0r 2% BF)
1/4 cup sugar or sugar substitute
1 385ml can evaporated milk (cold)

FILLING:
Dissolve 2 packages lemon Jello in 1 cup boiling water. Let cool.

Cream the cottage cheese and sugar together until smooth.

Whip cold evaporated milk until it thickens.

Combine Jello with cottage cheese and evaporated milk mixtures.

CRUST:
In a separate bowl, combine the melted margarine with the graham crumbs.

Spread 1-1/2 cups (only) of the graham crumb mixture into pan.

Pour filling on top of crust. Sprinkle with remaining crumbs.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.