Friday, June 6, 2008

Cherry Almond Cheesecake Recipe (crustless)

1 cup boiling water
1 pkg (4-serving size) SF cherry Jello mix
ice cubes
1/2 c. cold water
8 oz FF cream cheese
1/4 c. FF milk
1/4 tsp almond extract
1/4 c. Splenda
1 cup thawed Cool Whip Free, SF Cool Whip, or Cool Whip Lite

Stir boiling water into dry Jello mix in medium bowl for 2 min. or until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin, stir until ice is completely melted. Refrigerate 30 min. or until slightly thickened.Beat cream cheese, milk, almond extract, and Splenda with wire whisk until well blended. Gradually add thickened gelatin, beat until well blended. Gently stir in Cool Whip. Refrigerate 4 hours.

No comments: