Mom's 1950s Pink Jello Cheesecake
|3/4 c||melted butter or margarine|
|24||squares graham crackers, crushed|
|1 Tbsp||powdered sugar|
|1 bx||strawberry jello (or use lemon, lime, or other flavor)|
|1 c||boiling water|
|1||(8 ounce) pkg cream cheese, softened|
|1 2/3 c||evaporated milk, chilled in the can in the refrigerator overnight|
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DirectionsFor crust: Mix together and pat into bottom of a 9 by 13 inch pan. Save a few crumbs for the top of the cheesecake if you like.For Filling: Mix Jello with 1 cup boiling water. Beat in cream cheese, sugar, and vanilla. In a separate bowl whip evaporated milk until stiff peaks form. Fold into cheesecake mixture. Pour all into crust lining 9 by 13 pan. If you saved a few crumbs for the topping sprinkle them on top now. Chill until firmly set. You can serve with whipped cream if you like.