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Ingredients
- 1 box (3 ounce) lemon jello
- 1 c. Boiling water
- 2 c. Graham cracker crumbs
- 1/2 c. (1 stick) margerine, melted
- 2/3 c. Confectioners sugar
- 1 pkt (8 ounce) cream cheese, softened
- 1 c. Granulated sugar
- 1 can (15 ounce) evaporated lowfat milk, well chilled
- 1 tsp Vanilla
Directions
- 1. Dissolve lemon jello in boiling water. Place in refrigerator till it starts to thicken. Place the can of lowfat milk in the freezer, along with the large mixing bowl and beaters, to chill. When jello begins to thicken and lowfat milk is chilled, proceed with recipe.
- 2. Mix graham cracker crumbs with confectioners sugar. Add in melted margerine and mix well with a fork. Press 1 1/2 c. of the crumb mix into a 9x13 pan. Reserve remaining crumbs for top.
- 3. In small mixer bowl, beat cream cheese and granulated sugar together till well blended. Add in thickened jello, and beat on medium speed till well blended.
- 4. In large mixer bowl, whip evaporated lowfat milk with vanilla till stiff peaks form. Add in jello/cheese mix to the whipped lowfat milk, and blend on very low speed till well blended, scraping bottom and sides often.
- 5. Pour into prepared crust. Sprinkle remaining crumbs over the top. Refrigeratetill hard. Cut into squares to serve.
- Note: This is a whole lot easier than it looks...and it is the perfect dessert to a big meal. It is also fantastic made with raspberry jello.....
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