Light Cheese Cake

• 1 small pkg. lemon jello
• 1 c. hot water
• 1 1/2 pkg. graham crackers (or use 2 1/2 c. crumbs)
• 2 Tbsp. sugar
• 1 stick melted butter or margarine
• 1 can Milnot (evaporated milk section)
• 2 small pkg. cream cheese
• 1 c. sugar
• 1 Tbsp. lemon juice

1. Dissolve jello with hot water.
2. Set aside and cool.
3. Roll graham crackers into crumbs.
4. Add sugar and butter or margarine. Mix to form crust and line bottom and sides of 9 x 13-inch pan or dish.
5. (Save 1/2 to 3/4 cup to put on top, if desired.)
6. Beat Milnot until thick in large bowl.
7. Then mix until creamy the cream cheese, sugar and lemon juice in separate bowl.
8. Add cheese mixture and cooled jello to whipped cream.
9. Beat again until completely mixed.
10. Pour into crust and chill 5 to 6 hours.
11. Top with crumbs or cherry pie mix.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725581 (may not work)