Ingredients Jump to Instructions ↓

  1. 1 can (12 ounces) evaporated milk

  2. 1-1/2 cups graham cracker crumbs

  3. 1/3 cup butter, melted

  4. 1 package ( 1/3 ounce) sugar-free lemon gelatin

  5. 1 cup boiling water

  6. 3 tablespoons lemon juice

  7. 1 package (8 ounces) reduced-fat cream cheese

  8. 3/4 cup sugar

  9. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set. Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool. In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.


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