Since I bragged yesterday about getting to choose between 2 great desserts on Nedra's Christmas table, I thought I had better share the second one with you today. That way you can make both for your upcoming holiday feast, and face your own grueling decision about which one to eat. My bet is that you will take some of both.
This is not what one normally thinks of when thinking of cheesecake, but that is not a bad thing at all. This cheesecake is tall, airy and light, with a faint lemon note that is fabulously refreshing. Simplicity at its finest.
1 small box lemon jello
1 cup boiling water
juice of 1 lemon
1 8oz package of cream cheese, brought to room temperature
1 cup sugar
1 tsp vanilla
1 tall can Milnot (evaporated milk), chilled
1 box of graham crackers
1 stick butter, melted
Using food processor, crush graham crackers into fine crumbs. Pour into a mixing bowl. Add melted butter and stir until all crumbs are moistened. Reserve 1/2 cup crumbs. Press remaining crumbs into 9x13 baking pan. Set aside.
Dissolve jello in boiling water. Add lemon juice and cool. In mixing bowl, cream the cream cheese with sugar and vanilla. In separate bowl, whip Milnot until it stands in peaks. In a large mixing bowl, Mix jello, cream cheese, and whipped milk, stirring well. Pour into prepared pan. Sprinkle reserved crumbs evenly over top. Chill several hours. Serves 16.
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