2 cups flour
1 cup chopped almonds
1 cup margarine
1 8-ounce package cream cheese
1 cup powdered sugar
1 cup whipped topping
1 package lemon pie filling (not instant)
2 eggs yolks
Mix ingredients well and press into 12"
2nd Step: Cream the cheese, add the
powdered sugar. Fold in the prepared whipped
topping. Spread over the crust.
3rd Step: Prepare pie filling, with 2 egg
yolks. Allow to cool,and pour over the cheese
4th Step: Spread 1 1/2 cup whipped topping
over the lemon layer. Garnish with sliced
almonds. Allow to set in fridge for at least 3
Serve to 8-10 enlightened guests.
by: Aileen W.
2 8-ounce packages cream cheese
3/4 cup sugar
1 tablespoon lemon juice
tablespoon vanilla extract
1/2 teaspoon almond extract
1 21-ounce can cherry pie filling
3 drops red food coloring, optional
small muffin tins with petit four size paper
muffin cups. Place a vanilla wafer in each cup.
Beat cream cheese with sugar, eggs, lemon juice
and vanilla, whipping until very light and
fluffy. Fill the cups 3/4 full with mixture. Bake
at 350°F for 15 to 20 minutes, or until
set. Stir almond extract into cherry pie filling,
add food coloring if desired. Spoon 1 tablespoon
onto each cup and chill. Makes 24.
Free No Bake Cheesecake
made graham cracker crust
2 packages neufatchel cream cheese, (softened)
nutrasweet or splenda sugar (granulated type)
1 container of cool whip lite or regular, thawed
with mixer beat the cream cheese and sugar until
smooth. Blend in gently the container of cool
whip. Fill graham cracker crust (optional: spread
top with low sugar strawberry jam). Refrigerate at
least 3 hours before serving.
Note: Cake can be frozen.
This recipe can be modified with regular sugar if
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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