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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Jello Cheesecake Recipe

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This recipe for Lemon Jello Cheesecake is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-.3 oz. package Lemon Jello
1 c. boiliing water
4 Tbsp. lemon juice
1 c. sugar
8 oz. cream cheese
1 large can Evaporated Milk
2 1/2 c. graham cracker crumbs
1 stick margarine
Directions:
Directions:
Dissolve Jello in boiling water. Cream lemon juice, sugar and cream cheese until smooth. Add Jello mixture and cool. Chill milk and beat with electric mixer until stiff. Fold into cheese mixture. Set aside.

In a separate bowl, combine graham cracker crumbs with margarine. Pat into the bottom of a long Pyrex dish, saving a small amount to sprinkle on the top.

Pour Jello mixture into dish. Sprinkle with remaining graham cracker crumbs. Chill.
Number Of Servings:
Number Of Servings:
12 Servings
Preparation Time:
Preparation Time:
Quick and Easy!
Personal Notes:
Personal Notes:
My favorite dessert! (Also a favorite with her daughters. This is the one dessert I remember growing up. I have multipled this recipe and served it at Second Baptist Church to hundreds of people. They loved it too! Charlotte)

 

 

 

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