1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk, chilled
GRAHAM CRACKER CRUST
22 squares graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (If you put the utensils in the refrigerator awhile the milk will whip better.)
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.