Contributed by: Joan
"It's very light and fluffy for a cheesecake, it's great after a big meal."
Put milk into a small mixing bowl, place in freezer until ice crystals form around the edge.
Dissolve Jell-o in boiling water, stirring until Jell-o is dissolved - cool to room temperature.
Put all of # 3 in a bowl and mix together. Press half of it into a greased 13x9x2 inch pan. Reserve remaining crumbs.
Beat icy evaporated milk on high speed until fluffy.
Beat cream cheese and white sugar in a large bowl until light and fluffy. Blend in cooled gelatin mixture and vanilla. Add whipped evaporated milk to cream cheese mixture. Beat at high speed for 2 minutes. Put on top of crumb mixture, spread evenly with remaining crumbs.
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