|by Alastair Hendy|
Alastair Hendy, style guru and former "Sunday Times" cook, illuminates the comfort food we love to eat at home with this cookery "bible".
Results 1 - 10 of 36 for milnot cheesecake
Result Page: 1
Dissolve gelatin in ... well. Fold whipped milnot into gelatin mixture. ... sides of 9x13 inch pan. Add filling. Sprinkle with remaining crumbs and chill.
Blend 1 1/2 ... and sugar. Whip Milnot in large bowl ... amount of crackers. Mix. Shape into dish. Sprinkle remaining amount of crackers on top of cheesecake.
Dissolve gelatin in ... well. Beat chilled milnot until stiff, fold ... sides. Spoon in filling and sprinkle remaining crumbs on top. Chill for several hours.
Dissolve Jello in ... in refrigerator overnight. NOTE: Put Milnot in cold water and boil 5 minutes. Let cool and put in refrigerator until ready to whip.
Drain pineapple. To ... not firm. Chill milnot milk in ice ... up for pie. Put in pie shell. Chill 2 to 3 hours. Can be eaten frozen, semi frozen or cold.
Mix together and ... smooth. Add Jello to cream cheese mixture and mix. Whip Milnot and fold into mixture. Pour into pan and chill. Garnish before serving.
Mix Jello with ... lemon juice. Whip milnot until very stiff. ... ingredients and mix well. Pour into a 9 x 13 pan which has been lined with graham cracker crumbs.
Dissolve gelatin in ... and lemon juice. Blend well. Fold in stiffly whipped milnot. Pour over graham crumbs. Top with reserved crumbs. Chill thoroughly.
Put gelatin in a 2 cups measuring cup. Add boiling water, stir until dissolved. Add ice cubes to make 1 cup liquid. Stir until melted and set aside. ...
Dissolve gelatin in ... lemon juice and cool. Cream together cheese, sugar and vanilla. Add gelatin; mix well. Fold whipped Milnot into gelatin mixture.
Result Page: 1
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