1/4 cup butter or margarine, melted
1 cup graham cracker crumbs
1/4 cup granulated sugar
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
1 envelope unflavored gelatine
1/4 cup lemon juice
1 1/3 cups ready−to−use mincemeat
1/2 cup chopped nuts
1 tablespoon grated lemon rind
1 cup whipping cream, whipped Sour cream and nuts (optional)
method;
Combine butter, crumbs and sugar. Pat firmly on bottom of a 9−inch springform or 9−inch square baking pan. Chill.
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth.
In a small saucepan, soften gelatine in lemon juice. Over low heat, dissolve gelatine completely. Add to cheese mixture with mincemeat, nuts and rind; mix well. Thoroughly fold in whipped cream. Turn into prepared pan. Chill for 3 hours or until set. Garnish with sour cream and nuts, if desired.
Refrigerate leftovers.
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