Lemon Cheesecake Pies

• 1 can (12 ounces) evaporated milk
• 2 packages (3 ounces each) lemon gelatin
• 2 cups boiling water
• 1 package (8 ounces) cream cheese, cubed
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 graham cracker crusts (9 inches)
• 1 cup graham cracker crumbs
• 1/4 cup butter, melted
• 2 tablespoons sugar

1. Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
2. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
3. Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.
4. Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

milk, lemon gelatin, boiling water, cream cheese, lemon juice, sugar, graham cracker crusts, graham cracker crumbs, butter, sugar

Taken from www.tasteofhome.com/recipes/lemon-cheesecake-pies/ (may not work)