Grandma’S No Bake Whipped Cheesecake

• 2 cups Graham Cracker Crumbs, Divided
• 1/2 cups Butter, Melted
• 1 block (8 Oz. Block) Cream Cheese
• 1 cup Sugar
• 2 teaspoons Vanilla Extract
• 2-1/2 cups Evaporated Milk, Refrigerated Overnight Before Using (Approximately 1 1/2 - 370ml Cans)
• 1 box (6oz/170g Box) Lemon Gelatin Powder
• 2/3 cups Boiling Water
• 2/3 cups Cold Water

1. 1. Mix 1 1/2 cups graham cracker crumbs and melted butter together in a bowl. Press crumbs into a deep 9x12 inch baking pan, covering the bottom and up the sides about half an inch. Reserve the other 1/2 cup of the crumbs for topping. Refrigerate crust until ready to use.
2. 2. Add cream cheese, sugar and vanilla to a small bowl of an electric stand mixer and cream together until smooth and well blended, about 3 minutes. Set aside.
3. 3. Add evaporated milk to a large bowl of an electric stand mixer and whip until stiff peaks are formed.
4. 4. While milk is beating, prepare gelatin. Mix gelatin powder with boiling water and cold water. Mix well to dissolve powder but do not allow it to congeal.
5. 5. While mixer is running, slowly add gelatin mixture to whipped milk. Mix together on slow speed for half a minute.
6. 6. While mixer is still running, slowly add cream cheese mixture to whipped milk. Mix together on slow speed for another half minute or until all cream cheese is incorporated.
7. 7. Pour mixture over crumbs in prepared pan. Sprinkle remaining crumbs over top. Refrigerate at least 12 hours before serving.

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

Taken from tastykitchen.com/recipes/desserts/grandmae28099s-no-bake-whipped-cheesecake/ (may not work)