1 envelope Knox? unflavored gelatine 1/3 cup granulated sugar 3/4 cup boiling water 8 ounces sour cream 8 ounces cream cheese, softened 1/3 cup coffee liqueur 1 teaspoon vanilla extract 1/2 cup chopped pecans or walnuts Zwieback Crumb Crust
In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract, one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until firm.
Zwieback Crumb Crust 1 cup zwieback cracker crumbs 2 tablespoons granulated sugar 3 tablespoons melted butter or margarine
Combine all ingredients in a small bowl. Press into a 9-inch pie pan; chill.
