Muriel Walker was an extremely devoted member of St. Andrew’s Presbyterian Church, Fenelon Falls. At one time or another she did practically everything for the church: kept books, taught Sunday School, sang in the choir, served as a lay preacher, prepared sandwiches for fellowship hour, washed dishes and served on various committees. She was especially enthusiastic about preparing things to sell at the annual bazaar. Each year, she would stay up late the night before, making all kinds of goodies. Her best seller was her cheesecake—often reservations were made in advance for who would get this delectable treat.
Muriel was diabetic, and she learned about this cheesecake as a dessert that she could enjoy in moderation. As she shared it with her friends, she found that it was something that a lot of people enjoyed. It was simple and easy to make, and she always decorated it beautifully with a colourful selection of fruit.
- Graham Crackers
- 2 (1 1/3 oz) envelopes Dream Whip dessert topping
- 2 ¾ cups milk
- 1 teaspoon vanilla
- 2 (3 ½ ounce) Jello Vanilla Pudding mix
- Fruit for decoration
- Cover bottom of cake pan with Graham Crackers
- Beat whipped topping mixes with 1 cup of milk and vanilla in a large mixing bowl on high for 6 minutes or until the topping thickens and forms peaks
- Add remaining 1 ¾ cups milk and pudding mixes
- Beat on low speed until thoroughly mixed
- Beat on high speed for 2 minutes, scraping the bowl occasionally
- Pour into cake pan
- Refrigerate for at least 4 hours
- Decorate with fruit