INGREDIENTS:
1 (3 oz.) package lemon jello
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (8 oz.) package cream cheese
1 cup granulated sugar
4 tablespoons lemon juice
1 (12 oz.) can evaporated milk, chilled
PREPARATION:
In a medium bowl, break down jello in bubbling water. Let cool 5-10 minutes, or until somewhat thick. While jello cools, blend 3/4 graham saltine pieces with dissolved margarine in a medium bowl, then press into the lower part of 9×13-inch skillet and put away. Hold remaining scraps for garnish. In a medium bowl, beat vanished milk until whipped and cushioned. 2-4 minutes. In a different, enormous bowl, beat cream cheddar, sugar and lemon squeeze together until smooth. Include thickened jello, then, at that point, crease in whipped dissipated milk. Spread filling equitably over outside layer and top with held graham saltine morsels. Cover and chill no less than 2 hours, or short-term. Cut, serve
Enjoy !
