Description: This creamy, decadent pie glows with the Light of Earendil and will cure any sweet tooth...looks like tofu, tastes like cheesecake!
Submitted by: M on 2002-09-13 22:55:17
Serves: 8
Prep Time: 10 minutes
Difficulty: Easy
Ingredients
16 oz. Whipped Cream Cheese(Can also use regular cream cheese or mix the two for different consistencies)
Pie Tin (size depends on how deep you want the pie)
Packet Knox gelatin mix
Flavor: Here you can choose what you like. Extracts are best. In this recipe I used lemon extract. Strongly recommend you always use pure or "real" extracts or flavorings.
Pure Vanilla Extract
Splenda ( non caloric, non-0carconigenic sweetener--tastes just like sugar)
Water
Instructions
Mix cream cheese, 1/2 cup of Splenda and 2 tsps. of pure vanilla extract (whipped cream cheese is easier to mix, especially if, like me, you don't have an electric mixer )In about a 1/4 of a cup of hot water, mix your Knox until dissolved. Let stand for a couple of minutes. (You may need to microwave this again later to liquefy)
Now some tasting and adjustment comes in...
1tbsp. of lemon extract--then mix
Slowly add Knox mixture. The hot water will make the cream cheese instantly start to melt down, making it even easier to mix. If you have a whisk, start mixing to get out the lumps and bumps.
While mixing, you may want to taste and add flavoring to your liking. After the mixture starts to become smooth, slowly mix in additional Splenda to taste. I used another 1/2 cup all together.
Now, depending on how smooth or cakey you like your cream cheese pie, you'll add more water--but no more than 3/4 cup. For a real smooth pie filling-like consistency, use all 3/4 cup. For more of a real cheesecake effect, use less. For a really rich texture, you can also add a couple of large spoonfuls of pre-made/home-made whipped cream (whip heavy cream and Splenda) to give it a little umph! But don't add any more water or it will just become milky.
If you used a lot of water, your mixture should be kind of soupy. You'll want to chill it for about half and hour or so, then pour into the pie tin.
The amount of water you used will affect the chill time. More water=more chill time, up to several hours.
Enjoy!
4 Comments
Haven’t tried it yet, but I probably will. Sounds great!!!!
We’re trying it for New Years Eve, it sounded soo good I couldn’t resist not to try it!
OMG! that looks soooooooo good, i wish my mom would make something like that! i should ask her….
p.s.lol….its the Light of Elendil, not Earendil (if ur talking bout the one that Galadriel gave Frodo, put on closed captioning [for the video] or subtitles [dvd]and u’ll see it) lol ‘gain
Oh, that’s painful — Yes, it’s Earendil. The subtitles have it right, the captions do not. (I caption for a living, sad to say, my company did not do FotR, or I would have insisted on doing the final review myself and made sure they got things like that RIGHT!)