Lemon JellO; I used a 3-oz pkg.

1 Cup.Of boiling water.

One box.Of graham cracker crumbs.

Melted butter; I used 1 stick.

Softened cream cheese; I used an 8-ounce box.

1 Cup.Of granulated sugar.

5 Tbsp.Of lemon juice.

Evaporated milk; I used a well-chilled can.


1st Step

To make Jell-O, dissolve the powder in water that has been brought to a boil. Allow cooling until it begins to slightly thicken.

2nd Step

Graham cracker crumbs and butter that have been melted should be well combined, then pressed into the bottom of a 9×13 pan to make a crust.

3rd Step

Keep the remaining crumbs to use as a topping for the dessert. To get a fluffy consistency, beat the evaporated milk and heavy cream together.

4th Step

In a separate dish, use a mixer to whisk together the cream cheese, sugar, and lemon juice until creamy.

5th Step

After adding the thickened Jell-O, gradually incorporate the whipped evaporated milk. Then, spread the filling over the crust, and sprinkle the top with the graham cracker crumbs that were set aside.

6th Step

Chill for at least two hours and up to one full day before storing in a closed container in the refrigerator.

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