Lemon Cheesecake

By pinkadidas178

Ingredients

• TOPPING:
• 1 can (12 ounces) evaporated milk
• 2 packages (3 ounces each) lemon gelatin
• 2 cups boiling water
• 1 package (8 ounces) cream cheese, cubed
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 graham cracker crusts (9 inches)
• 1 cup graham cracker crumbs
• 1/4 cup butter, melted
• 2 tablespoons sugar

Preparation

Step 1

Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.

Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.

Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set. Yield: 4 pies (8 slices each).