Cheesecake ( milnot )
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Box of lemon Jello |
| 1 | cup | Boiling water |
| 8 | ounces | Philadelphia cream cheese |
| 1 | can | Milnot, chilled overnight |
| 1 | teaspoon | Vanilla |
| 3 | tablespoons | Lemon juice |
| 1 | cup | Sugar |
| 3 | cups | Graham cracker crumb mix |
| ½ | cup | Melted margarine |
Directions
Mix the crushed graham crackers and melted margarine together. Put in a 9 x 13 inch pan. Save some crumbs for topping. Mix Jello in hot water; then let cool. Cream the Philadelphia cream cheese, sugar and vanilla together. Beat Milnot until thick and stands in peaks.
Add Jello, cream cheese mixture and lemon juice in whipped cream.
Pour in pan. Refrigerate overnight.
Randy Rigg
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