Easiest cheese cakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (small) lemon Jello | |
| ¼ | cup | Butter or margarine |
| 1 | tablespoon | Powdered sugar |
| 2 | cups | Crushed graham crackers |
| 1 | pack | (12-oz) cream cheese |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | can | Evaporated milk |
Directions
Chill evaporated milk overnight. Dissolve Jello in hot (just before boiling point) water; cool. Melt butter or margarine, add powdered sugar and graham cracker crumbs; mix. Line bottom of two pans with crumbs, reserving a few for topping. In another bowl, cream the cream cheese, sugar, and vanilla together. In a large bowl beat the chilled evaporated milk until stiff; add Jello and cream cheese mixture. Beat until smooth; pour into lined pans. Sprinkle remaining crumbs over tops; chill.
Note: If in a hurry, use ready-made graham cracker crusts. Makes 2 cakes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .