1 can evaporated milk
1 pack (3oz) lime or lemon or any flavored Jell-O
1 large pack (8oz) of cream cheese
1 cup granulated sugar
1 tsp vanilla
20-30 graham crackers
1 tbsp. powdered sugar
1 stick (1/4) of butter or margarine
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DIRECTION:
Set cream cheese at room temperature.
Dissolve jello with 1 cup of hot water, place into refrigerator, at the same time place 1 can evaporated milk in freezer for 1 hour
CRUST:
Place graham crackers in a plastic bag any crush till very fine with a rolling pin (or use a food processor.)
Melt ¼ lb. butter or margarine. (we used soft butter that set out overnight.)
Mixed crushed graham crackers and butter and with one tbsp. powdered sugar and press with fork into an 8x10 baking dish. Work up the sides of dish
FOLLOWING INGREDIENTS MIX SEPARATLY
Add 1 cup of granulated sugar to cream cheese and whip till thoroughly mixed
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Whip jello at a high seed until high and fluffy
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Pour evaporated milk into a large mixing bowl and whip at a high speed till very high and firm.
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Add 1 tsp vanilla, cream cheese, whipped jello, into evaporated milk mixture and fold in all ingredients then whip till thoroughly mixed but still firm (DO NOT OVER WHIP)
Pour into graham cracker dish and set over night or till firm in refrigerator
I made this with grandma Debbie for my first time and she made it for her first time to.
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