Upsey Daisy Strawberry Cheesecake

Sonya Bankester


Have you ever purchased something, thinking Wow! I can think of many ways to use this. THEN, never use it? I've got just the piece! Today, it came out of the cabinet! "The Gelatin Mold" !

pinch tips: How to Cream Butter & Sugar




No-Cook or Other


1 pkg
strawberry cheesecake mix
1 1/2 c
cold milk
4 Tbsp
melted margarine
1 pkg
8 oz. cream cheese, softened
2 Tbsp
1/2 c
chopped pecans, toasted

Directions Step-By-Step

Spoon strawberry topping evenly in bottom (top) of gelatin mold. Beat cream cheese until smooth & creamy; slowly add cheesecake mix and cold milk (do not use nonfat dry milk or soy milk, this will cause it not to set firm enough. Mix slow until well blended. Then beat until smooth & creamy.
Spoon evenly (do not pour-it dislodges the topping)on top of strawberry topping. Smooth it evenly (if not the cheesecake will be lopsided).
Mix melted margarine, pecans and graham cracker crumbs until well blended. Spoon on top of cream cheese mixture. Seal tightly. Refrigerate 3-4 hours.
Before serving. Immerse gelatin mold UP TO RIM in hot water for 30 seconds. DO NOT IMMERSE "Upsey Daisy it onto serving plate. Serve immediately.
Since I've become severely allergic to wheat, I substituted the graham cracker crumbs for a wheat-free cookie and crushed it. Using it in place of graham cracker crumbs. No one noticed the difference.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Dairy
Regional Style: American