5 1/2 qt WATER; COLD
2 lb BUTTER PRINT SURE
1 1/4 lb MILK; DRY NON-FAT L HEAT
8 lb CAKE MIX CHEESE 4LB
3 lb COOKIE SUGAR 10 OZ #10
3/4 lb SUGAR; GRANULATED 10 LB

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 FIRMLY 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. CUT 6 BY 9.

NOTE: 1. IN STEP 1,GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING
PIN.

2. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

G03501

SERVING SIZE: 1 PIECE

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