Recipe - Very Simple Mushroom Soup

1 cup Graham Cracker Crumbs
3 tablespoon Margarine, Melted
One fourth cup Cold Water
One half cup Sugar
Milk
3 tablespoon Sugar
1 Env Unflavored Gelatin
8 ounce Cream Cheese, Softened
10 ounce Frozen Strawberries, Thawed
1 cup Whipping Cream, Whipped

Combine crumbs and margarine; press onto bottom of 9inch springform pan.
Bake at 325 degrees F., 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Drain strawberries, reserving liquid. Add enough milk to
liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin
to cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust. Chill
until firm.

VARIATION:
Substitute 1 Cup Vanilla Wafer crumbs, One half cup chopped nuts, 2 tablespoons
of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar
and margarine.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip