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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 12 ounces frozen
4 pouches knox gelatin
48 ounces cream cheese
4 cups water
36 splenda packets -- or
2 teaspoons vanilla

How To Prepare: In large mixing bowl beat
softened cream cheese
and add vanilla.

In 2 quart saucepan mix
gelatine and water. Let set
2 minutes. Bring gelatine
and water to slight bowl,
until dissolved. Remove
from heat and add Equal.

(This part is based on the
old method of using ice
cubes to quick set gelatine.
The thicker the gelatine
when you mix into the
cream cheese--the fluffier
the final product.)

Add the frozen blueberries
to the pan of hot gelatine.
Continuously, gently stir
with spatula until gelatine
begins to setup. Do NOT let
thicken too much! Once
partially setup, mix
blueberry gelatine into
softened cream cheese.

Pour into GLASS 13x9 pan.
Chill until firm (two hours).
Keep covered to keep from
drying out if not used within
24 hrs.

This makes 24 servings (at
my house anyway).

Be sure to check labels on
blueberries, sweetner and
cream cheese for carb
content. I use Philly, Knox,
Equal and Meijer
blueberries. This is a
holiday treat at my house...

This is a triple batch...
NOTES : Counts for knox
gelatin not included in
Carbs per serving - include all nutritional information if known: 98g carbs total
Effort (Easy, Average, Difficult): Easy

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