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Ingredients:
| 2-1/4 | cups (225 g) | crushed graham crackers |
| 1/2 | cup | MAGNOLIA GOLD BUTTER UNSALTED, melted |
| 2 | packs (160 g each) | MAGNOLIA CHEEZEE MILKY WHITE |
| 1/4 | cup (31 g) | powdered sugar |
| 2 | packs (250 mL each) | MAGNOLIA ALL-PURPOSE CREAM, chill 1 pack |
| 2 | packs (5 g each) | gelatin powder, bloomed in 1/4 cup cold water for 5 minutes |
Procedure:
1. Line base of one 8-inch removable bottom cake pan with foil. Set aside.
2. Combine graham crackers and butter and then spread onto bottom of pan. Chill in the refrigerator.
3. In a mixing bowl with whisk attachment, beat cheese, sugar, one pack of cream, and gelatin. Set aside.
4. Separately whip remaining pack of cream until soft peaks form and then fold into the cheese mixture.
5. Pour over prepared crust, making sure that no air bubbles form.
6. Let set in the freezer for 6 hours or chill overnight.
Makes 8 servings.
(Yield: 1 pan (8 slices)/1 slice per serving)
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