Lemon Cheese Tart
|No bake cheesecake mix||22 Ounce (2 Packages, 11 Ounces Each)|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine||2⁄3 Cup (10.67 tbs), melted (Parkay)|
|Lemon gelatin/1 package jell-o brand||6 Ounce (Two 3 Ounce Each Packages, 4-Serving Size Each)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cold milk||3 Cup (48 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Seedless grapes||1 Cup (16 tbs), halved (Red Or Green)|
|Mint leaves||1 Tablespoon|
MIX cheesecake crust crumbs with sugar in 9-inch springform pan.
Stir in margarine.
Press crumb mixture firmly onto bottom of pan.
DISSOLVE gelatin in boiling water.
Add cold water.
Chill until slightly thickened.
MIX milk with cheesecake filling mix and lemon rind at low speed of electric mixer until blended.
Beat at medium speed 3 minutes.
Pour over crust.
Arrange grape halves on top of cheesecake to resemble large grape cluster.
Place mint leaves at stem end of cluster.
Carefully spoon thickened gelatin over grape cluster and filling.
Chill until set, about 3 hours.
Run hot metal spatula or knife around edge of pan before removing sides of pan.