Fluffy Lemon Cheesecake Squares
  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • Filling:
  • 3/4 cup sugar
  • 8 oz. cream cheese, softened
  • 1 pkg. lemon jello (4 serving size)
  • 3/4 cup boiling water
  • 1/4 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 can (12 oz) evaporated milk, chilled
  1. Crust: Mix crust ingredients and press into 9x13 pan.
  2. Filling: Stir together, sugar and cream cheese until fluffy. Mix jello and boiling water, add lemon juice and extract. Place a large mixing bowl and beaters in the freezer (you can take a coffee break here). When the bowl has chilled, whip evaporated milk on high until thick and hold a peak. Turn mixer to low and mix in cream cheese mixture. Mix in jello mixture. Pour over crust in pan. Chill. This freezes very well, just let it thaw in the fridge 2 hrs. before serving it.