Wednesday, October 12, 2016

Lemon Cream Cheese Cake

12 oz. can evaporated milk, refrigerate
6 oz. lemon jello
1 c, boiling water
8 oz. cream cheese, softened
1/2 c. lemon juice
2 c. graham cracker crumbs
1/4 c. sugar
5 T. butter, melted

Make crust by combining the last 3 ingredients. Press into 9x13 sprayed dish. Combine lemon jello, water and juice. Chill and fold in whipped milk. Pour in crust and chill several hours.

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