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Total:
8 hr 25 min
Prep:
25 min
Inactive:
8 hr
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 25 min
Prep:
25 min
Inactive:
8 hr
Yield:
16 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

For the Crust: 

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

For the filling: 

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

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Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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