Recipe - Lemon Jello Cheesecake

1 Box (3 oz) lemon jello
1 cup Boiling water
2 cup Graham cracker crumbs
One half cup (1 stick) margerine; melted
2/3 cup Confectioners sugar
1 pack (8 oz) cream cheese;
softened
1 cup Granulated sugar
1 cn (15 oz) evaporated milk;
well chilled
1 teaspoon Vanilla

1. Dissolve lemon jello in boiling water. Place in refrigerator until it
starts to thicken. Place the can of milk in the freezer, along with the
large mixing bowl and beaters, to chill. When jello begins to thicken and
milk is chilled, proceed with recipe.

2. Mix graham cracker crumbs with confectioners sugar. Add melted margerine
and mix well with a fork. Press 1 One half cups of the crumb mixture into a 9x13
pan. Reserve remaining crumbs for top.

3. In small mixer bowl, beat cream cheese and granulated sugar together
until well blended. Add thickened jello, and beat on medium speed until
well blended.

4. In large mixer bowl, whip evaporated milk with vanilla until stiff peaks
form. Add jello/cheese mixture to the whipped milk, and blend on very low
speed until well blended, scraping bottom and sides often.

5. Pour into prepared crust. Sprinkle remaining crumbs over the top. Chill
until firm. Cut into squares to serve.

Note: This is a whole lot easier than it looks...and it is the perfect
dessert to a big meal. It is also fantastic made with raspberry jello.....

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Sep
17, 1997