Source: Jen Layton
serves 10~12
Graham Cracker Crust
1 chilled 12 oz. evap milk(can)
1 pkg. cream cheese
2 T lemon juice
1 C. sugar
1 t. vanilla
1 pkg (small) lemon jello
Dissolve jello in 1 C. hot water. Put in fridge to cool.
Make graham cracker crust (or Ritz crackers) Put crust in sheet cake pan (9x13) and press down (reserve some to sprinkle on top.)
Mix cream cheese, sugar and vanilla.
Beat evap. milk until thick (helps if bowl & beaters are chilled). Mix jello, canned milk, lemon & cheese cake mixture together, then pour into pan on top of crust. Top w/ crust mixture that was reserved. Chill. May also be topped w/ fruit
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