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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 15 |
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My aunt tasted this classic dessert on a business trip at least 40 years ago and brought the recipe back to shar with the family. By Jo Nunnaly. From TOH. NOTE* Chilling time is not included! Ingredients:
2 1/4 cups graham cracker crumbs |
1/2 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs |
2 cups sour cream |
1 (3 ounce) package strawberry gelatin |
1 cup boiling water |
3/4 cup cold water |
1 quart fresh strawberries, sliced |
Directions:
1. In a bowl, combine the cracker crumbs and butter. Press onto the bottom and one inch up the sides of a greased 13 x 9 x 2 inch baking pan. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour into the crust.
2. Bake at 350 for 30-35 minutes or until the center is almost set. Carefully spread sour cream over the top. Bake 10 minutes longer. Cool on a wire rack.
3. Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 45 minutes or until thickened but not set.
4. Carefully pour a third of the gelatin over sour cream layer. Arrange strawberries over gelatin; pour remaining gelatin over berries. Cover and refrigerate for 4 hours or until set.
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