2 cups graham cracker crumbs
1/2 cup butter, melted
1 box lemon jello 3 oz
1 cup hot water
1 can evaporated milk 15 oz, chilled
1 pkg cream cheese 8 oz, softened to
room temperature
1 cup sugar
1 teaspoon vanilla
9x13 inch pan
Directions
1. Place in the freezer a large bowl, or a Bosch mixing bowl. You will use it in step 4 to whip the evaporatdd milk.
2. Make graham cracker crust by tossing 2 packages graham crackers (8.5 - 9.6 oz total) into the blender. This should make a little more than the 2 cups graham cracker crumbs. Measure out 2 cups, then place in a 9 x13 pan. Pour melted butter. Combine butter and cracker crumbs. Press evenly into bottom of pan. Place crust in freezer.
3. Dissolve lemon jello in the 1 cup hot water. Set aside
4. Remove large bowl from freezer. Add evaporated milk. Whip evap milk until it doubles or triples in size. (Evap milk will not whip unless it is very cold.) In a separate small bowl, combine cream cheese and sugar. Add cream cheese and sugar combo to the whipped canned milk. Whip well to combine.
5. With wooden spoon, fold in lemon jello and vanilla to the cheesecake filling
6. Pour into 9x13 pan on top of graham cracker crust. Freeze for 1-2 hours.
7. Cut into wedges with a wet butterknife. Serve frozen with your favorite toppings. Our favorite toppings are cherry and blueberry pie filling
