When I think of my childhood, one of the most vivid memories I have is of begging my mom to make this dessert. And when she would make it, I remember eating my piece as fast as I possibly could. Then after my mom left the kitchen I would sneak another piece out of the pan and run outside with it to eat without her seeing me.
Light, fluffy with a delicious lemon scent and taste. The crust buttery graham crackers. What could be better? Here it is. I can almost guarantee that your kids will love it and you will too because it’s fast and requires no cooking! And if you need a fancy dessert to take to formal occasion you can dress up this dessert by making it into mini-cheesecakes by putting it into mini tartlets shells that you buy.
Refrigerated Lemon Cheesecakes
1 3-0z. package lemon gelatin
1 cup hot water
1 cup evaporated milk
1 cup sugar
1 8-oz. package cream cheese, softened
1 teaspoon lemon juice
1/2 cup butter
28 graham crackers, crushed
Put one can evaporated milk in a metal loaf pan and set it in the freezer until crystals have formed on almost the entire top of the milk. Meanwhile, mix gelatin and hot water; cool. In anoter bowk, melt the butter and combine with the crakcer crumbs. Place half of the crumbs on the bottom of a 9 x 12 pan. Mix cream cheese until smooth. Add the lemon juice and sugar. Gradually add the cooled gelatin mixture to the cream cheese. Take milk out of the pan in the freezer and add the milk into the mixing bowl. Beat all until mixture is light and fluffy. Soft peaks will soon begin to hold their shape. Quickly pour mixture onto crust. Sprinkle with remaining crumbs. Chill at least 3 hours to set.