Recipe - Lemon Cheese Tart

2 pack (11oz) JellO nobake
cheesecake mix
One fourth cup Sugar
2/3 cup Parkay margarine; melted
2 pack (4serving size) JellO
brand gelatin; lemon flavor
2 cup Boiling water
1 cup Cold water
3 cup Cold milk
1 One half teaspoon Grated lemon rind (optional)
1 cup (about) seedless red or
green grapes; halved
Mint leaves

MIX cheesecake crust crumbs with sugar in 9inch springform pan. Stir in
margarine. Press crumb mixture firmly onto bottom of pan.

DISSOLVE gelatin in boiling water Add cold water. Chill until slightly
thickened.

MIX milk with cheesecake filling mix and lemon rind at low speed of
electric mixer until blended. Beat at medium speed 3 minutes. Pour over
crust. Arrange grape halves on top of cheesecake to resemble large grape
cluster. Place mint leaves at stem end of cluster. Carefully spoon
thickened gelatin over grape cluster and filling. Chill until set, about 3
hours. Run hot metal spatula or knife around edge of pan before removing
sides of pan.

Note: This recipe may be prepared l day ahead

MAKES 12 servings, Prep time: 30 minutes, Chill time: 3 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.