Moist Lemon Fluff Dessert

By carvalhohm

Ingredients

• 1 can (12 ounces) evaporated milk
• 1-1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 cup boiling water
• 3 tablespoons lemon juice
• 1 package (8 ounces) reduced-fat cream cheese
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13x9-in. baking dish. Chill until set.

Meanwhile, in small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.

In another bowl, beat cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.