Lemon Cheesecake II
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Why I Love This Recipe
Ingredients You'll Need
1 large pkg. lemon jello
1/2 cup boiling water
1 pkg. (8 oz. each) cream cheese, softened
1 can (13 oz.) evaporated milk
1 cup sugar
graham cracker crust
Directions
Dissolve jello in boiling water and let cool at room temperature while preparing crust and rest. Make sure it is still liquid and not jelled. Chill evaporated milk in bowl in freezer 10 - 15 min. (longer if at room temperature). Beat milk until stiff like whipped cream. Add cream cheese and sugar. Fold in jello and pour into graham cracker crust in 13 x 9 inch pan. Sprinkle some crumbs reserved from crust on top. Chill until cold.
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