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Yield:
100 Servings
Ingredients:
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8. 3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES. 4. POUR 1 1/4 GAL FILLING INTO EACH CRUST. 5. CHILL 1 HOUR OR UNTIL READY TO SERVE. 6. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. 7. CUT 6 BY 9. SERVING SIZE: 1 PIECE Email this Recipe:
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