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Ingredients Edit

Directions Edit

  1. In a large bowl, soften cream cheese and add the ricotta.
  2. Beat until smooth with a mixer and set aside.
  3. In a smaller bowl add syrup, Splenda, and gelatin.
  4. Add 1 cup of boiling water and stir until gelatin dissolves – about 5 minutes.
  5. Add gelatin mixture to the cheeses and beat with mixer until smooth.
  6. Pour into custard cups or muffin tins and refrigerate until firm – about two hours.
  7. Cover in fridge over night.
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