Mary'S Cheese Cake

• 1 can evaporated milk
• 3 oz. pkg. lemon Jell-O
• 1 c. boiling water
• 1 envelope Knox unflavored gelatine
• 8 oz. cream cheese
• 1 c. sugar
• 1/4 lb. butter or margarine
• 1 1/4 c. graham cracker crumbs
• 1 can pie filling (cherry or blueberry)

1. Chill milk in freezer until milk just starts to crystallize. Add water to gelatine and Jell-O and refrigerate until edge of Jell-O is thick.
2. Whip cream cheese and sugar together and set aside.
3. Melt butter; add to crumbs and pat in a 9 x 13-inch pan. Whip the chilled milk until thick like whipping cream.
4. Fold in cream cheese mixture.
5. Add gelatine.
6. On low speed, blend entire mixture until everything folds in.
7. Pour over graham cracker crust.
8. Top with cherry or blueberry pie filling or sprinkle with graham cracker crumbs.

milk, lemon jello, boiling water, unflavored gelatine, cream cheese, sugar, butter, graham cracker crumbs, pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022791 (may not work)