| | Directions | | For crust, blend crumbs with melted margarine, sugar and cinnamon. Press in bottom and sides of 9 x 12 x 2 inch pan or dish. Reserve 1/2 cup crumbs for topping. Set aside. For filling, dissolve jello in boiling water. Add cold water. Mix and refrigerate to 75. Do not allow to congeal. Stir it really often so it won't start to congeal in bottom of dish. Cream together the cream cheese, vanilla flavoring and sugar on medium speed of mixer for three minutes and set aside. Beat the evaporated milk at high speed until peaks form. Immediately add jello and continue beating for 30 seconds. Add cheese mixture using medium speed, only long enough to blend. Pour into prepared crust. Sprinkle with reserved crumbs. Refrigerate overnight. |
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| Ingredients | | - |  | CRUST |
| - | | 2 cups graham cracker crumbs |
| - | | 1 1/2 tablespoons sugar |
| - | | dash of cinnamon |
| - | | 1/2 cup melted margarine |
| - | | Filling |
| - | | 1 1/3 packages lemon jello |
| - | | 5 ounces boiling water (2/3 cup) |
| - | | 5 ounces cold water (2/3 cup) |
| - | | 8 ounces cream cheese at room temperature |
| - | | 2 teaspoons Vanilla |
| - | | 1 cup Sugar |
| - | | 1 can evaporated milk, well chilled (large can) |
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