No Bake - Light and Fluffy cheesecake
1 pkg(3oz) lemon jello
1 cboiling water
1 pkg(8oz) cream cheese (room temperature)
1 can(s)(12oz) milnot orginal evaporated milk (whipped in seperate lrg bowl)
3 choney graham cracker crumbs (set aside 1/3 cup)
1/2 cbutter or margarine (melted)
How to Make No Bake - Light and Fluffy cheesecake
Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan.
Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
- Refrigerate at least 6 hours before serving.
Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry)