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Kaesesahne Lagniappe
(refrigerator cheese cake/pie with fruit)

2 cup size flavored gelatin
16 oz cream cheese or Neufachatel cheese, room temperature
2 or 3 (8oz) cartons flavored yoghurt
2 (9 inch) graham cracker crusts
12 oz mixed fresh or frozen fruit, thawed and drained
Whipping cream

Make gelatin and let it thicken, but not set up completely. Consider
using juice from fruit for some of the liquid in the Jello, but be
aware that some fruit juices (papaya, pineapple, kiwi, figs and
guava) will prevent Jello from setting up.

Blend 2 pkgs of cream cheese with 1 carton yoghurt, divide and put
into bottom of the 2 pie crusts. Optional: blend 1/4 cup sugar
into the cream cheese/yoghurt mix.

Spread the thawed, drained fruit over the cream cheese mix.

Fold 1 to 1-1/2 carton yoghurt into gelatin, spread on top of all.

Refrigerate to set the gelatin again.

Before serving, you may want to top off with vanilla or almond-flavored
whipping cream and garnish with fruit.

This makes plenty to fill the 2 shallow 9" pie pans. It's a
reasonably light dessert that serves fine with coffee or hot tea.


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