Lemon Cheese Cake
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Lemon gelatin||1 Tablespoon (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||1 Can (10 oz), chilled|
Crush graham crackers; combine with butter.
Line a 9x13 inch pan with half the mixture.
Mix gelatine and boiling water.
Mix cream cheese, sugar and vanilla.
In a large bowl, whip evaporated milk until stiff.
Add gelatine; then cheese mixture; blend well.
Pour into graham cracker crust; sprinkle reserved crust mixture over top.
Chill 12 hours.