Sunday, July 12, 2009


1 pkg (4 serving size) lemon flavored gelatin
1 cup boiling water
1 pkg (8-oz) cream cheese
1/2 cup sugar
1 tsp vanilla
1 can (12-oz) evaporated milk, chilled
1 lb graham crackers
1/2 cup butter

In a small bowl, dissolve gelatin in boiling water; allow to cool. Meanwhile, in a large mixing bowl, cream together the cream cheese, sugar, and vanilla. Add the gelatin to the mixture and mix well. Whip evaporated milk and fold into the cream cheese mixture. Crush the graham crackers and add the melted butter. Firmly press 2/3 of the mixture into the bottom of a 9 x 13-inch pan. Add the filling and sprinkle the remaining crumbs over the top. Chill several hours. This cheesecake can be frozen.

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