upsey daisy strawberry cheesecake
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" !
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 package strawberry cheesecake mix
- 1 1/2 cups cold milk
- 4 tablespoons melted margarine
- 1 package 8 oz. cream cheese, softened
- 2 tablespoons sugar
- 1/2 cup chopped pecans, toasted
How To Make upsey daisy strawberry cheesecake
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Step 1Spoon 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.
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Step 2Spoon evenly (do not pour-it dislodges the topping)on top of strawberry topping. Smooth it evenly (if not the cheesecake will be lopsided).
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Step 3Mix melted margarine, pecans and graham cracker crumbs until well blended. Spoon on top of cream cheese mixture. Seal tightly. Refrigerate 3-4 hours.
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Step 4Before serving. Immerse gelatin mold UP TO RIM in hot water for 30 seconds. DO NOT IMMERSE "Upsey Daisy it onto serving plate. Serve immediately.
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Step 5Since 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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