Post by wilderness on Nov 1, 2018 10:34:36 GMT -5
NO BAKE CHEESECAKE-dawdawco
1 small pkg. lemon Jello
1 C. boiling water
3 T. lemon juice
Dissolve Jello in boiling water, add lemon juice and let cool…..do not let jell.
1 8 oz. pkg. cream cheese (softened)
1 C. sugar
1 t. vanilla
1 t. lemon zest
Cream together until light and fluffy then add lemon zest
*1 large can evaporated milk (ie Carnation or Pet Milk or store brand)
Chill milk, bowl and beaters in freezer until ice crystals form around edges.
Beat until stiff much like whipped cream.
GRAHAM CRACKER CRUST
3 sleeves graham crackers , crushed fine
2 T. sugar
½ C. butter, melted
Mix crackers, sugar and butter until well blended then pack 2/3 of mixture in 9 X 13 pan or Pyrex dish. Add cheese mixture and sprinkle remaining cracker crumbs on top. Refrigerate at least 4 hours.
*NOTE I have read that some have substituted a 9 oz. carton of thawed Cool Whip in place of the whipped evaporated milk. I see no reason why it wouldn’t work but I have not tried it.
1 small pkg. lemon Jello
1 C. boiling water
3 T. lemon juice
Dissolve Jello in boiling water, add lemon juice and let cool…..do not let jell.
1 8 oz. pkg. cream cheese (softened)
1 C. sugar
1 t. vanilla
1 t. lemon zest
Cream together until light and fluffy then add lemon zest
*1 large can evaporated milk (ie Carnation or Pet Milk or store brand)
Chill milk, bowl and beaters in freezer until ice crystals form around edges.
Beat until stiff much like whipped cream.
GRAHAM CRACKER CRUST
3 sleeves graham crackers , crushed fine
2 T. sugar
½ C. butter, melted
Mix crackers, sugar and butter until well blended then pack 2/3 of mixture in 9 X 13 pan or Pyrex dish. Add cheese mixture and sprinkle remaining cracker crumbs on top. Refrigerate at least 4 hours.
*NOTE I have read that some have substituted a 9 oz. carton of thawed Cool Whip in place of the whipped evaporated milk. I see no reason why it wouldn’t work but I have not tried it.
1 small pkg. lemon Jello
1 C. boiling water
3 T. lemon juice
Dissolve Jello in boiling water, add lemon juice and let cool…..do not let jell.
1 8 oz. pkg. cream cheese (softened)
1 C. sugar
1 t. vanilla
1 t. lemon zest
Cream together until light and fluffy then add lemon zest
*1 large can evaporated milk (ie Carnation or Pet Milk or store brand)
Chill milk, bowl and beaters in freezer until ice crystals form around edges.
Beat until stiff much like whipped cream.
GRAHAM CRACKER CRUST
3 sleeves graham crackers , crushed fine
2 T. sugar
½ C. butter, melted
Mix crackers, sugar and butter until well blended then pack 2/3 of mixture in 9 X 13 pan or Pyrex dish. Add cheese mixture and sprinkle remaining cracker crumbs on top. Refrigerate at least 4 hours.
*NOTE I have read that some have substituted a 9 oz. carton of thawed Cool Whip in place of the whipped evaporated milk. I see no reason why it wouldn’t work but I have not tried it.
1 small pkg. lemon Jello
1 C. boiling water
3 T. lemon juice
Dissolve Jello in boiling water, add lemon juice and let cool…..do not let jell.
1 8 oz. pkg. cream cheese (softened)
1 C. sugar
1 t. vanilla
1 t. lemon zest
Cream together until light and fluffy then add lemon zest
*1 large can evaporated milk (ie Carnation or Pet Milk or store brand)
Chill milk, bowl and beaters in freezer until ice crystals form around edges.
Beat until stiff much like whipped cream.
GRAHAM CRACKER CRUST
3 sleeves graham crackers , crushed fine
2 T. sugar
½ C. butter, melted
Mix crackers, sugar and butter until well blended then pack 2/3 of mixture in 9 X 13 pan or Pyrex dish. Add cheese mixture and sprinkle remaining cracker crumbs on top. Refrigerate at least 4 hours.
*NOTE I have read that some have substituted a 9 oz. carton of thawed Cool Whip in place of the whipped evaporated milk. I see no reason why it wouldn’t work but I have not tried it.
