1 ¼ cups graham cracker crumbs
8 oz softened cream cheese
Small pack lemon jello
1 cup boiling water
12 oz chilled evaporated milk
¼ cup softened butter
1 ¼ cups white sugar
Combine the jello powder and hot water and let it cool until it begins to set.
Combine ¼ cup of the sugar with the butter and graham cracker crumbs and press this mixture into a 9 x 13 inch pan or a spring form pan, to cover the base.
Put the pan in the refrigerator so the crust sets.
Whip the evaporated milk until it is stiff.
Combine the cream cheese with the rest of the sugar.
Add the lemon jello and evaporated milk.
Pour this mixture over the crust and let it set for about 4 hours.
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