Lemon Jello CheesecakeChristine Cigliano
Light and fluffy version of the real thing!
- prep time:
- 35 minutes
- 1 can (14.5 oz) evaporated milk (ice cold)
- 24 graham crackers
- 1 stick of butter
- 1 package of lemon jello (small)
- 1 cup water
- 8 oz. cream cheese (soft)
- 2 tsp. lemon juice
- 1 cup sugar
- 2 tsp vanilla
Crush graham crackers in cusinart, add butter(melted).
Press crumbs into spring form pan. Set aside.
Make up jello with one cup water and set aside to cool.
Whip evaporated milk until thick.
Add cooled jello mixture and continue to beat.
Drop in softened cream cheese in small pieces.
Add remaining ingredients and beat well.
Pour mixture over pressed crumbs and place into the refrigerator of at least 4 hours.