INGREDIENTS:
Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon
Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can Fruit Cocktail, well drained (reserve syrup)
Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled
PROCEDURE:
Makes 12-14 servings
Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter/margarine
1 tbsp brown sugar
½ tsp ground cinnamon
Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup
1 can Fruit Cocktail, well drained (reserve syrup)
Filling:
1½ tbsp unflavored gelatin
⅓ cup fruit cocktail syrup
¼ cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
½ cup all-purpose cream, chilled
PROCEDURE:
- Crust: Combine ingredients for the crust. Mix well. Press into 9” pie plate (or removable bottom pan). Cover and freeze for 30 minutes.
- Topping: Heat cornstarch mixture with constant stirring until it becomes thick. Add sugar and Fruit Cocktail. Remove from flame and set aside.
- Filling: Combine gelatin and fruit cocktail syrup. Stir. Heat over low flame until it dissolves. Add sugar and vanilla then set aside. Beat cream cheese until smooth and set this aside. Beat all-purpose cream until it becomes very fluffy (soft peak) then add this to the cream cheese. Mix until well blended.
- Slowly pour gelatin mixture into the cream mixture. Mix well. Fold in ¾ of Fruit Cocktail mixture. Pour over prepared crust. Cover and chill until set. Top with remaining Fruit Cocktail.
Makes 12-14 servings
