Ingredients

The following ingredients have 14 Servings
  • 1 (3 oz.) package lemon jello
  • 1 cup boiling water
  • 3 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • 1 (8 oz.) package cream cheese
  • 1 cup granulated sugar
  • 4 tablespoons lemon juice
  • 1 (12 oz.) can evaporated milk, chilled

Instruction

  • In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.
  • While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9x13-inch pan and set aside. Reserve remaining crumbs for topping.
  • In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.
  • In a separate, large bowl, beat cream cheese, sugar and lemon juice together until smooth. Add in thickened jello, then fold in whipped evaporated milk.
  • Spread filling evenly over crust and top with reserved graham cracker crumbs.
  • Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!