Mobile Pecan Cake

1. 1

   Mix crumbs, sugar and margarine or butter in small bowl.

2. 2

   Press firmly on bottom of 9-inch springform pan; set aside.

3. 3

   Dissolve gelatin in boiling water; refrigerate until slightly thickened.

4. 4

   Chop 1 cup pecan halves; set aside.

5. 5

   Beat cheesecake filling, milk and dissolved gelatin in medium bowl with electric mixer at medium speed for 3 minutes.

6. 6

   Stir in chopped pecans.

7. 7

   Pour into prepared crust.

8. 8

   Refrigerate until firm, about 3 hours.

9. 9

   Garnish with whipped cream and remaining pecans.

No additional tips available.