[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]IT’S A SNAP CHEESECAKE[/title][fusion_text]Week of December 1st to 5th 2014
1 envelope Knox Unflavored Geletine
1/2 C sugar
1 C boiling water
2 pkgs (8oz each) cream cheese softened
1 t vanilla
9 inch graham cracker crust
In large bowl mix gelatine and sugar; add boiling water and stir until geletine is completely dissolved. Cool slightly. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm about two hours. Top with fresh fruit, jams or canned fruit. Serves 8.
[/fusion_text][/fullwidth]