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Ingredients
| graham cracker crumbs: 2 1/2 cups |
| granulated sugar: 2 Tbl |
| salted butter: 1/2 cup (softened) |
| Jell-O gelatin (lemon): 1 3oz package |
| water: 1 cup (boiling) |
| lemon juice: 1 Tbl |
| evaporated milk: 1 12floz can |
| cream cheese: 8 oz |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
Lemon Cheesecake Squares
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
12 serving(s)
Tags
- Mix base ingredients together, put aside 3/4 cup for topping.
- Press remaining into 9x13 pan.
- Bake 8 minutes at 350.
- Dissolve jello in water, add juice and set in fridge to thicken to the consistency of egg white.
- Mix together the cream cheese, sugar and vanilla until smooth and light.
- Combine the jello and cream cheese mixtures, mixing by hand.
- Put the evaporated milk in the freezer just until cold.
- Remove and whip to high peaks.
- Fold milk into the lemon mixture.
- Pour milk into the lemon mixture.
- Pour over crust and sprinkle with reserved crumbs on top.
- Chill over night.
- May be frozen.