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Recipe by: younous
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See below ingredients and instructions 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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