Ingredients:
- 1 (12-ounce) can evaporated milk, well chilled
- 1 2/3 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 6 tablespoons butter, melted
- 1 (3-ounce) box lemon Jell-O
- 1 cup boiling water 1 (8-ounce) package cream cheese
- 1 cup granulated sugar
- 4 tablespoons fresh lemon juice, OR 2 teaspoons vanilla extract
Directions:
- In a small mixing bowl, dissolve the Jell-O in the boiling water; set aside to cool.
- In separate bowl, combine graham cracker crumbs, powdered sugar and melted butter. Press all but 1/3 cup firmly into the bottom of an 11 x 7-inch (or similar) dish. Refrigerate until needed.
- In separate mixing bowl, beat together the cream cheese, granulated sugar, and lemon juice (or vanilla) until smooth and creamy. Add cooled Jell-O until well blended. Place in refrigerator.
- In another large mixing bowl, beat cold evaporated milk on high speed, 3-4 minutes until it is the consistency of beaten egg whites.
- Beat in the cream cheese/Jell-O mixture, and pour into chilled crust. Sprinkle top with the remaining crumb mixture. Refrigerate for several hours before cutting into squares.
