Recipe - Lemon Velvet

2 One half cup Graham Cracker Crumbs
2/3 cup Margarine, melted
2 pack (8 Oz.) Cream Cheese,
softened
1 cup Sugar
One fourth cup Milk
2 tablespoon Lemon Rind, grated
1 cup Walnuts, chopped
2 cup Heavy Cream, whipped

Combine crumbs and margrine. Press onto bottom of 13 x 9 x 2inch pan. In
mixing bowl, combine softened cream cheese, sugar, milk, and lemon rind and
mix until smooth. Fold in nuts and whipped cream. Spread mixtue on crust.
Freeze. Cut into squares and garnish with lemon slices and graham cracker
crumbs.

Serves: 17 to 20

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

NOTES : Substitute 2 tbs. orange rind for lemon rind, and use 7 tbs. Grand
Marnier liqueur in place of the nuts.
Recipe by: Mrs. Robert Q. Jones Posted to MCRecipe Digest V1 #640 by Bill
Spalding billspa@icanect.net on May 29, 1997