CRUMB CRUST—– 2 c Graham cracker crumbs
1/2 c Butter — melted
1/2 c Powdered sugar
1 t Cinnamon
7 UP FILLING—–
1 pk Unflavored gelatin
6 tb Sugar
1 1/2 c 7-up — divided
2 Eggs — beaten
1 sm Lemon pudding & pie filling
3/4 c Water — not instant
STRAWBERRY GLAZE—– 1/2 c Strawberry jelly — melted
Unsweetened frozen — Thawed Fresh strawberries -?? Whole strawberries
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9″ springform pan; chill. FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar,
beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them. Recipe By : Patti Anderson