24 lady fingers, split (18 for lining, 6 kept in reserve)
1 cup heavy cream
1 ½ cups Ann Page Strawberry Preserves (divided into ½ cup and 1 cup portions)
Instructions
Prepare the Gelatin: Dissolve the 3-oz. package of lemon-flavored gelatin in 1 cup of water. Allow it to cool.
Blend the Cheeses: Sieve the 1-lb. of cottage cheese into a bowl. Beat in the ½ lb. of cream cheese and the cooled gelatin. Chill the mixture until it is slightly thickened.
Prepare the Pan: Line a 9” spring-form pan with 18 split lady fingers. Keep the remaining 6 split lady fingers in reserve.
Whip and Fold: Whip 1 cup of heavy cream, then fold it into the thickened cheese mixture.
Layer the Dessert:
Pour half of the cheese mix into the lined pan.
Cover the layer with the remaining 6 split lady fingers.
Spoon ½ cup of Strawberry Preserves over the lady fingers.
Top with the remaining cheese filling.
Chill and Serve: Chill the dessert for 3 hours. Remove the side of the pan and spoon the remaining 1 cup of Preserves on top of the dessert before serving.
Strawberry Cheese Treat
Ingredients
1 pkg. (3-oz.) lemon-flavored gelatin
1 cup water
1-lb. cottage cheese
½ lb. cream cheese
24 lady fingers, split (18 for lining, 6 kept in reserve)
1 cup heavy cream
1 ½ cups Ann Page Strawberry Preserves (divided into ½ cup and 1 cup portions)
Instructions
Prepare the Gelatin: Dissolve the 3-oz. package of lemon-flavored gelatin in 1 cup of water. Allow it to cool.
Blend the Cheeses: Sieve the 1-lb. of cottage cheese into a bowl. Beat in the ½ lb. of cream cheese and the cooled gelatin. Chill the mixture until it is slightly thickened.
Prepare the Pan: Line a 9” spring-form pan with 18 split lady fingers. Keep the remaining 6 split lady fingers in reserve.
Whip and Fold: Whip 1 cup of heavy cream, then fold it into the thickened cheese mixture.
Layer the Dessert:
Pour half of the cheese mix into the lined pan.
Cover the layer with the remaining 6 split lady fingers.
Spoon ½ cup of Strawberry Preserves over the lady fingers.
Top with the remaining cheese filling.
Chill and Serve: Chill the dessert for 3 hours. Remove the side of the pan and spoon the remaining 1 cup of Preserves on top of the dessert before serving.
Yield: Serves 8 to 12.