Lemon Cheese Cake

• 1 can evaporated milk
• 1 pkg. lemon jello
• 3/4 c. hot water
• 1 stick oleo
• 1 1/2 pkg. graham crackers
• 1 (8 oz.) pkg. cream cheese
• 3/4 c. sugar
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla

1. Put evaporated milk into freezer for 1/2 hour or more.
2. Mix jello and hot water.
3. Mix to dissolve.
4. Let jell, but not too firm. Melt oleo.
5. Crush graham crackers (put a little aside for topping). Mix oleo and crackers in 9 x 13-inch pan.
6. Spread evenly.
7. In bowl mix cream cheese, sugar, powdered sugar and vanilla.
8. Beat with mixer until smooth.
9. In large bowl beat the evaporated milk, it will double in volume.
10. Beat in cream cheese mixture.
11. Beat jello separately until well broken up.
12. Add to cream cheese mixture. Pour over cracker crumbs.
13. Sprinkle crumbs over top.
14. Refrigerate at least 1 hour or more.

milk, lemon jello, hot water, oleo, graham crackers, cream cheese, sugar, powdered sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475178 (may not work)