1 pkg lemon jello
1 C boiling water
3 Tbsp lemon juice
1 8oz pkg cream cheese, softened
1 C sugar
1 Tbsp vanilla
1 can evaporated milk, chilled
Graham crackers
Sugar
Butter, melted
Prepare your crust. Crush graham crackers in a food processor or in a ziploc baggie until you have 1 1/2 C crumbs. Add 1/4 C sugar and 6-7 Tbsp melted butter. Mix together and press firmly into a 9x13" cake pan. Reserve a scant amount to top the cheesecake with. Do not put crust up the sides of the pan.
Mix the lemon jello, boiling water and lemon juice together and put in the refrigerator until set a little bit.
Soften and whip the cream cheese, adding in the 1 C sugar and vanilla.
Add the jello mixture to the cream cheese mixture.
Whip the can of chilled evaporated milk. Add the cheese and jello mixture to the whipped milk and pour into the crust-lined pan. Sprinkle the top of the cake with the reserved cracker crumbs.
Chill in the refrigerator until set. Serve with pie filling on top or it's great just the way it is.
Prepare your crust. Crush graham crackers in a food processor or in a ziploc baggie until you have 1 1/2 C crumbs. Add 1/4 C sugar and 6-7 Tbsp melted butter. Mix together and press firmly into a 9x13" cake pan. Reserve a scant amount to top the cheesecake with. Do not put crust up the sides of the pan.
Mix the lemon jello, boiling water and lemon juice together and put in the refrigerator until set a little bit.
Soften and whip the cream cheese, adding in the 1 C sugar and vanilla.
Add the jello mixture to the cream cheese mixture.
Whip the can of chilled evaporated milk. Add the cheese and jello mixture to the whipped milk and pour into the crust-lined pan. Sprinkle the top of the cake with the reserved cracker crumbs.
Chill in the refrigerator until set. Serve with pie filling on top or it's great just the way it is.
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