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Lemon Jello Cheesecake

ChristineChristine Cigliano

Light and fluffy version of the real thing!

servings:Serves 10
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
Lemon Jello Cheesecake photo


  • 1

    Crush graham crackers in cusinart, add butter(melted).

  • 2

    Press crumbs into spring form pan. Set aside.

  • 3

    Make up jello with one cup water and set aside to cool.

  • 4

    Whip evaporated milk until thick.

  • 5

    Add cooled jello mixture and continue to beat.

  • 6

    Drop in softened cream cheese in small pieces.

  • 7

    Add remaining ingredients and beat well.

  • 8

    Pour mixture over pressed crumbs and place into the refrigerator of at least 4 hours.



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