Our family has enjoyed this very light
cheesecake hundreds of times since 1975.
cheesecake hundreds of times since 1975.
12 oz can evaporated milk.
Pour milk into small bowl, cover and set in freezer for a couple of hours.
2 C graham cracker crumbs
6 1/2 T sugar
1 cube butter
Melt the butter, stir in crumbs and sugar. Press all but 1/4 cup of crumbs into 9x13 pan. Set aside.
3 oz lemon Jell-O
1 C boiling water
Mix Jell-O in water and cool on countertop.
8 oz cream cheese
1 C sugar
1 tsp vanilla
Whip cream cheese with an electric mixer. Add sugar and vanilla. Slowly add Jell-O/water mixture while beating. Set aside.
Remove bowl of milk from freezer and pour into large bowl. Whip until peaks form similar to whipped cream. Fold in Jell-O/cream cheese mixture. Pour over 9 x 13 pan of crumbs. Sprinkle remaining 1/4 cup of crumbs on top. Refrigerate for several hours.
Pour milk into small bowl, cover and set in freezer for a couple of hours.
2 C graham cracker crumbs
6 1/2 T sugar
1 cube butter
Melt the butter, stir in crumbs and sugar. Press all but 1/4 cup of crumbs into 9x13 pan. Set aside.
3 oz lemon Jell-O
1 C boiling water
Mix Jell-O in water and cool on countertop.
8 oz cream cheese
1 C sugar
1 tsp vanilla
Whip cream cheese with an electric mixer. Add sugar and vanilla. Slowly add Jell-O/water mixture while beating. Set aside.
Remove bowl of milk from freezer and pour into large bowl. Whip until peaks form similar to whipped cream. Fold in Jell-O/cream cheese mixture. Pour over 9 x 13 pan of crumbs. Sprinkle remaining 1/4 cup of crumbs on top. Refrigerate for several hours.
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