Cheesecake

• 1 pkg. Graham crackers
• 1/4 c. Butter or margarine, melted
• 1 small pkg. Lemon jello
• 1 c. Boiling water
• 1 Tbsp. Lemon juice
• 1 x 8 oz. pkg. Cream cheese
• 1 c. Sugar
• 1 tsp. Vanilla
• 1 x 12 oz. can Evap. milk, chilled, beat until very thick

1. Make cracker crust by breaking up the crackers into crumbs in a bowl and stirring in the melted butter.
2. Press into the bottom of a 9 x 13-inch pan.
3. Dissolve the jello in the 1 cup of boiling water and add the lemon juice, allow it to jell but not to set, set aside.
4. Beat together the cream cheese, sugar and vanilla until smooth, add the evaporated milk and beat until really thick.
5. Then add the jello mixture to the milk and cheese mixture.
6. Pour into cracker crust and refrigerate.

graham crackers, butter, lemon jello, boiling water, lemon juice, cream cheese, sugar, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787093 (may not work)