My idea; if you double the recipe above & the following one for graham cracker crumb crust you could probably use a 9x13 pan like your aunt did. Graham Cracker Crumb Crust Source: Better Homes & Gardens Cookbook 1/3 C. butter 1/4 C. sugar 1-1/4 C. finely crushed graham crackers (about 18) Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly in 9-inch pie plate. press onto bottom & sides to form a firm, even crust. Chill about 1 hour until firm or bake at 375 degrees for 4-5 minutes or till edge is lightly browned. Cool on wire rack before filling.
Ingredients
- 1 pkg. (8oz.) Philadelphia Brand cream cheese, softened
- 1/3 C. sugar
- 1 tub (8oz.) Cool Whip
- 1 6oz. or 9-inch ready to use graham cracker crumb crust
- fresh fruit or cheery pie filling
Directions
Mix cream cheese & sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or overnight. Top with fresh fruit or cherry pie filling.
Graham Cracker Crumb Crust
Source: Better Homes & Gardens Cookbook
1/3 C. butter
1/4 C. sugar
1-1/4 C. finely crushed graham crackers (about 18)
Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly in 9-inch pie plate. press onto bottom & sides to form a firm, even crust. Chill about 1 hour until firm or bake at 375 degrees for 4-5 minutes or till edge is lightly browned. Cool on wire rack before filling.
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Submitted 6/13/05.
Source: Kraft Foods Interactive Kitchen
Submitted By: Jan
kjweld@snowhill.coom
Philly No-Bake Cheesecake