Jell-O

Filling Mix: Sugar, Dextrose. Modified Food Starch, Baker's Cheese [Skim Milk, Milk Protein Concentrate, Lactose, Lactic Acid, Culture, BHA (Preservative)], Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less than 2% of Natural and Artificial Flavor, Partially Hydrogenated Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Pyrophosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Dipotassium Phosphate, Salt, Mono- and Diglycerides, Propylene Glycol Monostearate, Hydroxypropyl Methylcellulose, Acetylated Monoglycerides, Cellulose Gel, Hydroxylated Soy Lecithin, Yellow 5, Yellow 6. Crust Mix: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Graham Flour, Soybean Oil, High Fructose Corn Syrup, Contains Less than 2% of Honey, Artificial Flavor, Partially Hydrogenated Cottonseed Oil, Salt, Baking Soda, Calcium Phosphate, Soy Lecithin.

To Prepare, You Will Need: Crust: 2 Tbsp. sugar; 5 Tbsp. margarine or butter, melted. Filling: 1-1/2 Cups cold milk. (For Best Results: Use 2% reduced fat or whole milk. Fat free, 1% lowfat and lactose-free milk can also be used. Prepared nonfat dry milk is not recommended for best flavor. Filling will not set if made with soy milk.) 1. To Make Crust: Stir Crust Mix, 2 Tbsp. sugar and 5 Tbsp. melted margarine or butter in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture firmly onto bottom of pie plate. 2. To Make Filling: Pour 1-1/2 cups cold milk into medium mixing bowl. Add filling mix. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour. 3. To Serve: Dip pie plate, just to rim, in hot water 30 sec. for easy cutting and serving. Store, covered, in refrigerator. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 3 hours before serving. To Double Recipe: Prepare 2 packages in 13x9-inch pan. Mini Cheesecakes: Prepare Crust Mix as directed. Press firmly onto bottoms of 12 paper-lined medium muffin cups, using about 1 heaping tablespoonful of the crumb mixture in each cup. Prepare Filling Mix as directed; spoon evenly into prepared cups. Refrigerate at least 1 hour. Garnish with fresh berries before serving, if desired. (Dessert can be served frozen. Wrap tightly; freeze 4 hours or until firm.) Makes 6 servings, 2 dessert cups each.