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Peninsula Clarion - Community

Posted: Wednesday, August 01, 2007

2 (6-ounce) packages lemon or strawberry gelatin

cup sugar

4 cups boiling water

3 cups cold water

2 pints strawberries, hulled and halved (or sliced)

2 (8-ounce) packages cream cheese, softened

2 teaspoons vanilla extract

Dissolve gelatin and sugar in boiling water. Add cold water. Chill 5 cups gelatin until thickened, leaving remaining gelatin at room temperature. Add strawberries to thickened gelatin; pour into a lightly oiled 12-cup Bundt pan. Chill until set, but not firm. Beat cream cheese until smooth; gradually add reserved gelatin and vanilla beating until well blended. Spoon cream cheese mixture over gelatin in pan.

Chill overnight or until firm. Unmold.

Kitchen Ade note: Recipe may be halved for a 6-cup Bundt pan.



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