Name: Kaesesahne Lagniappe
Ingredients: 2 cup size flavored gelatin; 16 ounce cream cheese or Neufachatel cheese, room temperature; 2 or 3 (8oz) cartons flavored yoghurt; 2 (9 inch) graham cracker crusts; 12 ounce mixed fresh or frozen fruit, thawed and drained; Whipping cream

Kaesesahne Lagniappe

Ingredients

2 cups size flavored gelatin
16 ounces cream cheese or Neufachatel cheese, room temperature
2 or 3 (8oz) cartons flavored yoghurt
2 (9 inch) graham cracker crusts
12 ounces mixed fresh or frozen fruit, thawed and drained
Whipping cream

Instructions

(refrigerator cheese cake/pie with fruit). Make gelatin and let it thicken, but not set up completely. Consider using juice from fruit for some of the liquid in the Jello, but be aware that some fruit juices (papaya, pineapple, kiwi, figs and guava) will prevent Jello from setting up. Blend 2 pkgs of cream cheese with 1 carton yoghurt, divide and put into bottom of the 2 pie crusts. Optional: blend 1/4 cup sugar into the cream cheese/yoghurt mix. Spread the thawed, drained fruit over the cream cheese mix. Fold 1 to 1-1/2 carton yoghurt into gelatin, spread on top of all. Refrigerate to set the gelatin again. Before serving, you may want to top off with vanilla or almond-flavored whipping cream and garnish with fruit. This makes plenty to fill the 2 shallow 9" pie pans. It's a reasonably light dessert that serves fine with coffee or hot tea.