HUDSON’S CHIFFON CHEESECAKE

HUDSON’S CHIFFON CHEESECAKE

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes_© Book (Secret Recipes^TM, Marysville, MI; June 1997, p. 16).

Made in a spring form pan, [this cheesecake] stands about 4 inches high, with a light dusting of crumbs for a crust; unlike the usual recipes for this dessert.

INGREDIENTS:

16-oz cream cheese

8-oz [tub] sour cream

2 boxes (3¾-oz each) Cook & Serve vanilla pudding (NOT instant)

4 TB butter

1 TB vanilla

Lorna Doone (Sugar) Cookies, crushed

INSTRUCTIONS:

Blend together [with electric mixer], cream cheese and sour cream, until creamy [and set aside]. Prepare Cook & Serve pudding, per box [instructions]. Upon removing pudding from heat, blend in butter, vanilla, and the cheese mixture.

Pour into greased, 9-inch, spring form pan lightly dusted in crushed Lorna Doone (Sugar) Cookies. Chill 24 hours, before serving up to 8 people.

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Those Hounding Dog Days