CATHEDRAL CHEESECAKE BARS


Ingredients:

Crust

1 cup crushed graham crackers
1/2 cup BAKER'S BEST MARGARINE, melted
2 tbsp sugar
1/2 tbsp grated lemon rind (optional)

Filling

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin
3 tbsp MAGNOLIA FULL CREAM MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 cup diced JELLYACE FRUITEEZ ASSORTED

Topping

1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
1/4 cup crushed graham crackers
1 tbsp mint leaves for garnish

Procedure:

  1. Mix crust ingredients in a bowl. Press onto bottom of a 9 x 9 inch square pan, lined with aluminum foil. Set aside.
  2. Beat cream cheese and sugar until light and well blended.
  3. Meanwhile, dissolve unflavored gelatin in milk then cook over low heat and add to cream cheese mixture while still hot. Continue beating to blend well.
  4. In a separate bowl, whip cream until stiff and fold into cream cheese mixture. Fold in diced Jellyace. Pour onto crumb-lined pan. Chill until set.
  5. Cut into bars and pipe whipped cream on top. Sprinkle graham cracker crumbs on top and garnish with mint leaves.

Makes 12 servings.

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