Cheesecake-grandma B's recipe

This is a favorite from my childhood. Creamy and delicious!

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.

Blender Cheesecake

I found this recipe at  everydayfoodstorage.net
I was asked to teach a class at a Stake Relief Society meeting about using food storage. I had to do a lot of research and trying recipes. I found the above website and it had a lot of really good info and good recipes. This was my favorite recipe.

1 recipe sweetened condensed milk (recipe below)
1 8 oz package cream cheese (cannot be low fat)
1/3 C lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (optional)
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Sweetened Condensed Milk
1/2 C hot water
1 C dry powdered milk
1 C sugar
1 Tbsp butter

Blend in a blender very well. Can be stored in refrigerator or frozen.
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Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice, and cream cheese. Gradually increase the blender speed, until smooth and creamy. (You may have to stop the blender once or twice to scrape down the sides) Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust. Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time without changing the propertieshttp://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes of the cheesecake at all) Top with pre made pie filling and serve. Yum!