Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Crust: 1 1/2 c Sugar
2 c Graham cracker crumbs 1 ts Vanilla
1 Stick margarine, melted 8 oz Cream cheese
1 ts Cinnamon Mix:
5 tb Powdered sugar 2 Envelopes unflavored gelatin
1 ts Nutmeg 1 c Cold water
Mix: 1 c Persimmon pulp

Cook gelatin and water until gelatin is dissolved: add persimmon pulp
and mix together. Set aside. Whip: 1 large can of Milnot until
stiff, mix in cheese mixture and persimmon and gelatin. Pour over
graham cracker crust. Reserve part of graham cracker crumbs to
sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg Submitted By RANDY RIGG On 08-28-95

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