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Ingredients:
1 (3 oz.) pkg. lemon Jello®
1 cup boiling water
2 (3 oz.) pkgs. cream cheese
1 cup sugar
2 tsp. vanilla
1 (13 oz.) can evaporated milk,
chilled
--GRAHAM CRACKER CRUST:--
22 sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar
Procedure:
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly.
Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture.
Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top.
Place in refrigerator. Will serve 15. (If you put utensils in the refrigerator awhile, the milk will whip better.)
Enjoy!
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