When guests arrive and only a handful of ingredients in the pantry can be found, two options present themselves to the cook: go out for dinner or get creative. Cream cheese, gelatin and evaporated milk play a part in several dishes. Depending upon the occasion, amount of available time and the preferences of the cook and guest, the choices narrow down to the best option to prepare.
Orange Creamsicle Pie
Dissolve 1 1/4 oz. package of unflavored gelatin in 1/3 c. orange juice. Pour this mixture, 8 oz. sweetened condensed milk, 8 oz. evaporated milk and 8 oz. cubed cream a blender or food processor. Blend until smooth. Pour this mixture over a prebaked pie crust or prepared graham cracker crust. Refrigerate for 1 to 2 hours. Dissolve 1 3 oz. package orange-flavored gelatin dessert in 1 c. boiling water. Stir in 1 c. cold water and stir to combine. Arrange 1 8 oz. can mandarin orange segments over the surface of the pie. Pour the orange gelatin mixture over the fruit in the pie to cover the bottom 1/4 inch. Refrigerate the pie until the gelatin has begun to slightly set. Pour the remaining orange gelatin mix over the pie and return to the refrigerator to chill for 4 to 6 hours or until firm.
Plain Vanilla Cheesecake
Sprinkle 1 envelope unflavored gelatin over 1/2 c. cold water. Place into a saucepan and heat over low heat for 3 minutes to completely dissolve the gelatin. With an electric mixer, beat 24 oz. cream 1-1/4 c. sugar over medium speed for 2 minutes. Pour in 5 oz. and beat for another 2 minutes over medium-high speed. Add 1 tsp. lemon juice and 1 tbsp. vanilla extract and beat to combine. Turn the mixer onto low speed and beat in the dissolved gelatin and water. Switch to a spatula and fold into the cream cheese mix, 1 12 oz. tub of thawed frozen dessert topping or 1-1/2 c. whipped cream. Pour the cream cheese mix into a spring-form pan to make a crustless cheesecake or pour into a pre-made graham cracker crust. Refrigerate for at least 8 hours until firm and set. Top with additional whipped cream, if desired.
Fruit Salad Mold
Combine 28 oz. canned fruit cocktail in light syrup, drained, with 1 c. miniature marshmallows and 1/2 c. chopped walnuts. Beat together 8 oz. with 1 c. mayonnaise until smooth. Set aside. Beat 5 oz. evaporated milk, chilled until whipped and doubled in size. Use a spatula to carefully fold the cream cheese mixture and the fruit mixture into the whipped milk. Dissolve 2 envelopes unflavored gelatin in 1/2 c. water in a saucepan. Place the pan over low heat and heat for 3 to 5 minutes to melt the gelatin. Fold the gelatin into the fruit salad mixture, and pour the salad into a 2 quart gelatin mold or bowl. Place in the refrigerator overnight to set.
Tags: cream cheese, evaporated milk, unflavored gelatin, cheese into, cheese with, cold water