"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
juice of 1 lemon 1 8 ounce package light cream cheese 1/2 to 1 cup sugar (I use 1/2 cup) 1 3 ounce package lemon Jell-O 1 14 ounce can evaporated milk (chill with large bowl and beaters) 1 cup boiling water
1/2 cup margarine, melted 1/2 cup sugar 2 to 2 1/2 cups graham cracker crumbs
Dissolve sugar and lemon Jell-O in boiling water. Add lemon juice and cream in the cheese. Beat. Whip the evaporated milk in a large bowl. Fold lemon mixture into whipped milk. Pour into a 9x13 pan with graham cracker crust. Sprinkle with crumbs.
rust: Mix all ingredients together and pat into bottom of 9x13 pan. Reserve 1/2 cup crumbs to sprinkle on top.
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