Sunday, January 23, 2011

Mom’s Lemon Jello Cheesecake

Mom's Lemon Jello Cheesecake


1 cup hot water
1 small pkg lemon jello
8 oz cream cheese
1/2 cup sugar
1 tbsp lemon juice
2 tbsp vanilla
1 can evaporated milk, MUST be chilled

1/2 cup butter, melted
14 double graham crackers, crushed
2 TBS sugar


Combine crust ingredients. Press in bottom of 9 x 13 pan; reserve some crumbs for top. Bake at 325 degrees for 12 minutes. Mix jello and hot water; set aside.& Beat cream cheese; add sugar. Add lemon juice, vanilla and jello mixture to cream cheese Beat milk. Add to mixture. Pour on crust. Sprinkle with crumbs. Refrigerate.
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