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Scotch Pie VIII Recipe


1 (8 ounce) package cream cheese, softened

1/2 cup milk

1 tablespoon butter, softened

1 tablespoon distilled white vinegar

1 1/2 cups white sugar

1 (3 ounce) package lemon flavored Jell-O mix

1 1/2 cups crushed cornflakes cereal

1 fluid ounce caramel-colored wine


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl mix cream cheese, milk and butter. Mix between two pieces of waxed paper. Pour mixture into a single layer in a 9 inch square pan. Smooth edges of paper to seal any cracks.

Measure about 1/2 teaspoon of the butter mixture into each square piece of waxed paper (the open edges should line up with the rounded edges). Dust with crushed cornflakes cereal and pour mixture over cream cheese, the cream cheese-lined bottom edge of the pan, the top and bottom edges of the pan, and the sides of the pan.

Bake in preheated oven for 35 to 40 minutes or until all the frosting has been applied. Cool thoroughly before removing from pan.

When glaze is cool, spread cream cheese mixture over the cream cheese frosting. Pour caramel-colored wine over cream cheese top sides and bottom edges of the cake.