Contributed by: Joan
"It's very light and fluffy for a cheesecake, it's great after a big meal."
- 1 tall can of Carnation milk
- 1 package lemon Jell-O
- 1 cup boiling water
- 2 1/2 cups Graham cracker crumbs
- 2 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter or margarine
- 1 - 8 oz (250 g) package of cream cheese
- 1/2 cup of sugar
- teaspoons of vanilla
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.