Recipe - Lemon Cloud

1 pack (3 oz) lemon Jello
1 cup Boiling water
1 pack (8 oz) of cream cheese;
softened
1 cn (15 oz) evaporated milk
1 cup Granulated sugar
1 teaspoon Vanilla

You'll never know this is a sugarless dessert! It is a scrumptious cross
between lemon mousse and lemon cheesecake. Follow the diabetic version at
the bottom of the recipe. Lynn BUSY COOKS http://busycooks.miningco.com

In a small bowl, dissolve lemon jello in boiling water. Place in
refrigerator until it starts to thicken. Place the can of evaporated milk
in the freezer, along with the large mixing bowl, to chill. When jello
begins to thicken (about the consistency of egg whites) and milk is
chilled, proceed with recipe.

In the small mixing bowl, beat the cream cheese and sugar until well
blended. Add the thickened Jello and blend until well mixed, scraping down
the sides often.

In the chilled large mixing bowl, mix the well chilled evaporated milk and
vanilla and beat until stiff peaks form. Fold in the Jello/cream cheese
mixture and beat at low speed until well blended, scraping the sides of the
bowl often. Since all the ingredients are white, it is hard to tell if the
Jello is well distributed, so blend thoroughly.

Divide the mixture among 6 footed dessert dishes and chill for several
hours. May also be poured into a pie crust.

Lowfat variation: Use fatfree evaporated milk and light cream cheese (in
the 8 ounce package, NOT the fatfree version in the tub).

Diabetic variation: Use sugarfree Jello and substitute 12 packets of Equal
for the sugar.

Posted to MMRecipes Digest by Lynn Nelson lynnn@erols.com on Sep 27,
1998, converted by MM_Buster v2.0l.