Kathie's StoryThis was a classic in our area in the 1950's and early 1960'. I can't tell you where Mom got the recipe but it was very common back then. We all loved it.
It doesn't have to be pink. My sister, Becky, would only eat the lemon flavor. If you prefer a different color or flavor, just switch the flavor of Jello you use.
melted butter or margarine
squares graham crackers, crushed
strawberry jello (or use lemon, lime, or other flavor)
(8 ounce) pkg cream cheese, softened
1 2/3 c
evaporated milk, chilled in the can in the refrigerator overnight
1For 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.
2For 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.