From Paulette Vickery's Recipe Collection

JELLO: LEMON CHEESE TARTS

desserts, fruits

2 pkg cheese cake, 11.1oz
1/4 cup sugar
2/3 cup butter, melted
1 pkg lemon gelatin, 8oz
2 cup boiling water
1 cup cold water
3 cup cold milk
1 1/2 teaspoon grated lemon rind
1 cup seedless grapes, halved

Mix cheese crust crumbs with sugar, in 9 inch spring form pan. Stir in butter, press crumb mixture firmly onto bottom of pan. Dissolve gelatin in boiling water, add cold water. Chill until slightly thickened. Mix milk with cheese cake filling mix and lemon rind, at low speed of electric mixer until blended. Beat at medium speed, 3 minutes. Pour over crust, and arrange grape halves on top of cheese cake to resemble a large grape cluster. Place mint leaves at stem end of cluster. Spoon thickened gelatin over grape cluster and filling. Chill until set, about 3 hours. Run a hot metal spatula or knife around edge of pan before removing sides of pan.

Yield: 12 servings




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