Lemon Cheese Cake

By pcander

Ingredients

• 3 oz. pkg lemon jello
• 8 oz. pkg. Cream cheese
• 1 cup boiling water
• 2 Tbl. Lemon juice
• 13 oz. can evaporated milk
• 1 1/2 cups crushed graham crackers
• 1 cup sugar
• 1/4 cup melted margarine

Preparation

Step 1

Chill evaporated milk. Take cream cheese out of fridge to soften. Dissolve jello in boiling water. Cool completely. Make graham cracker crust by mixing together graham crackers and butter with a fork. Press about ¾ of crust onto bottom of 9x13 pan. Save rest to sprinkle on top.

In large glass bowl, whip the chilled evaporated milk and fold in the cooled jello. In another bowl, blend cream cheese and sugar. Mix about 1 cup of the whipped milk and jello into the cream cheese mixture. Mix it well to get rid of cream cheese lumps. Gradually fold the cream cheese mixture into jello mixture. Add lemon juice. Pour filling on crust. Sprinkle remaining crust on top. Chill 3 or more hours.