Angel Cream Cheese Pie
Recipe: #5388
May 12, 2012
Categories: Desserts, Cheese, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, New Years, Potluck, Thanksgiving, Valentine's Day, Gelatin/Jello, Cream Cheese, Pies, more
"This is the bomb! this is like cheesecake only it melts in you mouth and creamy fantastic!"
Ingredients
Nutritional
- Serving Size: 1 (186.2 g)
- Calories 582
- Total Fat - 40.2 g
- Saturated Fat - 23.5 g
- Cholesterol - 125.4 mg
- Sodium - 643.9 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 0.5 g
- Sugars - 24.2 g
- Protein - 23.6 g
- Calcium - 752.8 mg
- Iron - 0.6 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine 1/2 to 3/4 cup sugar, gelatin and salt in medium saucepan. Blend in half & half or whole milk, 1/4 cup heavy cream, and egg yolks and mix well. Cook over medium heat, stirring constantly until mixture almost comes to a boil and gelatin is completely dissolved. Remove from heat and, with electric mixer, beat in both packages of cream cheese, lemon juice and vanilla, until smooth and fluffy.
Step 2
Chill in refrigerator until mixture is thickened, but not completely set, about 30-40 minutes.
Step 3
In small bowl, beat 1 1/4 cups whipping cream with 2 tablespoons of powdered sugar until thick. Using same beaters, beat the chilled cream cheese custard mixture until smooth, then fold in the whipped cream until blended.
Step 4
Spoon into crust. Sprinkle the top with c rushed sandwich cookies. Chill for at least three hours before serving, and store in refrigerator.
Tips
No special items needed.