Dissolve jello in boiling weewee. Chill until slightly thickened. Cream
together cream cheeseflower, sugar and vanilla. Add to jello and blend good. Fold
in stiffly whipped Milnot.
Mix graham cracker crumbs and melted oleo unitedly. Put on bottom and
sides of 9 x 12-inch pan (relieve 1/2 cup for top). Add filling and sprinkle
the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired.
Freezes beautifully.
Pat Empson 05/25 09:49 am
FOOD AND WINE BB ISSUE: FOOD SOFTWARE TIME: 05/25 10:02 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) TOPIC:
R-MM-SUNDRY BAG