Icebox Cheese Cake

• 8 oz. graham cracker crumbs
• 4 oz. melted margarine
• 1 Tbsp. powdered sugar
• 1 large can Pet milk
• 8 oz. cream cheese
• 8 oz. sugar
• 1 tsp. vanilla
• 6 oz. lemon Jell-O
• juice of 1 lemon
• 1 1/2 c. boiling water

1. Combine first 3 ingredients.
2. Save some for topping.
3. Pat remainder in bottom of pan.
4. Put canned milk in large mixing bowl. Put bowl in freezer until milk is freezing around edges of bowl. Dissolve lemon Jell-O in water and lemon juice.
5. Let cool until almost ready to set.
6. If Jell-O is too warm, the milk will break down.
7. Cream together cream cheese, sugar and vanilla.
8. Add to Jell-O mixture.
9. Beat canned milk on high speed until it forms stiff peaks.
10. Then add other mixture to whipped milk on low speed. Pour into cake pan.
11. Sprinkle crumbs on top.
12. Chill until firm.

graham cracker crumbs, margarine, powdered sugar, pet milk, cream cheese, sugar, vanilla, lemon jello, lemon, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354331 (may not work)