No Bake - Light and Fluffy cheesecake

• Canned Goods

  • 1 can(s Milnot orginal evaporated milk

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 3 cup Honey graham cracker crumbs

• Dairy

  • 1 pkg Cream cheese

• Desserts

  • 1 pkg Lemon jello

• Liquids

  • 1 cup Water

Found on justapinch.com

Description

Ingredients

• 1 pkg (3oz) lemon jello
• 1 c boiling water
• 1 pkg (8oz) cream cheese (room temperature)
• 1/2 c sugar
• 1 tsp vanilla
• 1 can(s) (12oz) milnot orginal evaporated milk (whipped in seperate lrg bowl)
• 3 c honey graham cracker crumbs (set aside 1/3 cup)
• 1/2 c butter or margarine (melted)

Directions

• 1Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts. 2Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs. 3Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings