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Lemon Cheese Cake Recipe

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This recipe for Lemon Cheese Cake, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, 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!

Robin White


1 (8 oz.) package cream cheese
1 c. sugar
1-1/2 small packages of lemon Jello
1 c. boiling water
1 c. crushed graham crackers
1/4 c. sugar
1/4 c. melted butter
1 large can evaporated milk

in a bowl, mix cream cheese and 1 c. sugar until smooth.
Put large mixing bowl (preferably glass), beaters and evaporate milk in freezer for 1 hour.
In pan, combine boiling water and Jello; stirring constantly until Jello dissolves; remove from heat; pour into a bowl; refrigerate until mixture become thick but not set.
Mix together crushed graham crackers, 1/4 c. sugar and melted butter; press crust mixture into a 9"x11" baking pan.
Beat evaporated milk in cold glass bowl, using cold beaters, until mixture stand in peaks.
Mix evaporated milk, Jello and cream cheese; mix well; pour into 9"x11" baking pan over graham cracker crust; chill until mixture is set before serving.




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