° Carnation Evaporated Milk, I used a well chilled 12 oz can.
° Lemon Jello Gelatin, I used a -3oz- can, but you can use any flavor you like.
° Cream cheese, you will need a PKG.Of -8oz-. • 1 C. and 2/3 graham cracker crumbs.
° 1 C. of boiling water.
° 1 C. of granulated sugar.
° 1/2 tsp. Confectionary sugar
° 6 T. of margarine, you must melt it.
° 4 T. of fresh lemon juice.
Step 1 – Shaking can evaporated milk, to begin with, also refrigerate for at least an hour until cooled.
Step 2 – Dissolve the Lemon Jello in hot water in a shallow mixing bowl, using a wire whisk, for 2 minutes.
Step 3 – Combine graham cracker crumbs with confectioner’s granulated sugar and melted butter. For the garnish, keep 1/3 cup of the mixture.
Step 4 – Firmly push the rest onto the bottom of a medium dish. Put it in the freezer.
Step 5 – Beat cream cheese with granulated sugar and lemon juice or vanilla together in another large mixing bowl, using a mixer, until creamy and fluffy.
Beat until well mixed in the cooled Jello.
For now, refrigerate the mixture.
Step 6 – Shaking can again & drain can chilled evaporate milk to another large mixing cup. Whisk until light and fluffy, about 4 minutes, on high mixer. The consistency of the crushed egg whites should be there. Stir in the cream cheese / JellO combination.
Step 7- On the cooled crust, pour the mixture.
Step 8 – Sprinkle the rest of the breadcrumb mixture on top. Until cut into squares, refrigerate for several hours.
NOTES:
A larger plate, such as 9 “or 12”, can be used and the dessert would be smaller.
Pour into small bowls and refrigerate for an easy, creamy snack if you have too much topping for the smaller jar.
ENJOY !
