Ice Box Cheesecake

• 1 pkg. Lemon Jello
• 2-1/2 Cup Graham Cracker Crumbs (from about 30)
• 1/4 Cup butter melted
• 16 0z. Cream Cheese softened
• 1-1/2 Cups Sugar
• 1 tsp. vanilla
• 1 can Evaporated Milk WELL CHILLED
• 1 small can crushed pineapple (optional

1. Dissolve Jello in 2/3 cup boiling water. Cool to room temperature.
2. Mix Graham cracker crumbs with melted butter reserve 1/3 cup for topping and press remainder into bottom only of 10 x 13 in. pan.
3. Cream sugar cheese and vanilla until fluffy, add cooled Jello and mix well to combine. If using pineapple, drain well and stir into cheese mixture.
4. Whip well chilled evaporated milk until stiff. Fold gently into cheese mixture and then spread over crumbs in pan.
5. Sprinkle reserved crumbs over top and chill well (2-3 hrs) before serving.

lemon jello, graham cracker crumbs, butter, cream cheese, sugar, vanilla, milk, pineapple

Taken from www.epicurious.com/recipes/member/views/ice-box-cheesecake-1248158 (may not work)