Holiday mobs

Wednesday, 9:31 am

By Kate

Nov

23

2005

I went grocery shopping last night. Silly me for thinking I’d beat today’s crush by going last night. Everyone else had the same idea, only several hours earlier. By the time I reached the store, it looked as if angry mobs of looters had already been there. There was nothing left. And there were empty boxes ripped apart on the shelves where frantic hands had grabbed for the last remaining items. The store was out of orange juice and Philadelphia Cream Cheese. And bread. One shopper stood next to me as we surveyed the carnage at the cream cheese shelf. She wondered out loud, “So is everyone serving bagels this weekend or what?” The store did have some soy yoghurt cream cheese left, but we both passed on that. I found the rest of what I was looking for, but what I’d especially wanted was orange juice and cream cheese.

I found them at the convenience store. Now I can make my no-bake cheesecake. I couldn’t find my recipe and spent over an hour looking for it on the web. I cannot believe how many cheesecake recipes there are. Anyway, this is the old classic Philadelphia cream cheese no-bake cheesecake recipe.

8 oz Philadelphia cream cheese, softened
(Do not use low-fat or no-fat cream cheese)
1 small can condensed milk (Eagle Brand)
1 tsp vanilla
1/3 cup lemon juice (i use less)
1 9-inch graham cracker crust
Comstock canned cherries (for topping)

In medium bowl, beat cheese until light and fluffy.
Add sweetened condensed milk, blend thoroughly. Stir
in lemon juice and vanilla. Pour into pie crust, chill
2 hours. Top with fruit topping.

Serve cold.