1 envelope Knox® unflavored gelatine
1/3 cup granulated sugar
3/4 cup boiling water 8 ounces sour cream
8 ounces cream cheese, softened
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts Zwieback Crumb Crust
method;
In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract, one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until firm.
Zwieback Crumb Crust 1 cup zwieback cracker crumbs 2 tablespoons granulated sugar 3 tablespoons melted butter or margarine
Combine all ingredients in a small bowl.
Press into a 9−inch pie pan;
chill.
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