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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a light and fluffy cheesecake that has been in our family since I was a kid. My mom used to take this to all the family get togethers. Ingredients:
1 (3 ounce) package lemon jell-o gelatin |
1/4 cup realemon juice |
3/4 cup boiling water |
1 (8 ounce) package softened cream cheese |
1 cup sugar |
13 ounces chilled evaporated milk |
graham cracker crust (for 9 x 13 pan or 2 pie pans) |
Directions:
1. Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.
2. In small mixing bowl combine the Jello, Reallemon and boiling water.
3. Set aside to cool.
4. In medium mixing bowl combine the cream cheese and sugar.
5. Whip with fork until fluffy.
6. Set aside.
7. In the chilled large bowl beat the evaporated milk until thick with mixer.
8. At low speed add the Jello mix and then the cream cheese mix.
9. Pour into 9 x 13 graham cracker crust or 2 9 pie crusts.
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