Light Lemon Cheesecake

By dkosik

Ingredients

• 1 pkg. lemon jello
• 1 c. boiling water
• 3 T. lemon juice
• 8 oz. pkg. cream cheese
• 1 c. sugar
• 1 tsp. vanilla
• 1-12 oz. can Milnot, chilled
• 3 c. graham cracker crumbs
• 1 c. sugar
• 1 stick butter, melted

Preparation

Step 1

Dissolve jello in water, add lemon juice; set aside to cool. Cream together cream cheese, sugar and vanilla; add cooled jello mixture, mix well. Whip chilled milnot well and fold into gelatin mixture. Combine crushed graham crackers, sugar and melted butter. Pack 2/3 of mixture into bottom and sides of a 9x13-inch pan. Add gelatin filling sprinkle with remaining crumbs. Chill overnight. Cut into squares to serve.