Maxine's Milnot Cheesecake
Yield
1 cakePrep
20 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| 1 | cup |
water
boiling |
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
evaporated milk
null |
*
|
| 3 ½ | cups |
graham cracker crumbs
|
*
|
| ⅔ | cup |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon |
|
| 237 | ml |
water
boiling |
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
evaporated milk
null |
*
|
| 828 | ml |
graham cracker crumbs
|
*
|
| 158 | ml |
margarine
|
|
Directions
Dissolve jello in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla.
Add to jello and blend well.
Fold in stiffly whipped Milnot.
Mix graham cracker crumbs and melted oleo together.
Put on bottom and sides of 9x12-inch pan (save ½ cup for top).
Add filling and sprinkle the ½ cup crumbs on top.
Chill overnight. Garnish with fruit if desired.
Freezes beautifully.
