Stir Crust Mix, sugar and margarine in 9-inch pie plate
until crumbs are evenly moistened. Press crumb mixture firmly against side of pie
plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto
bottom of pie plate.
Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric
mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon
into crust. Refrigerate at least 1 hour.
Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top
of cheesecake. Store leftover cheesecake in refrigerator.
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