1 Box (small) lemon Jello
1/4 c Butter or margarine
1 tb Powdered sugar
2 c Crushed graham crackers
1 pk (12-oz) cream cheese
1/2 c Sugar
1 ts Vanilla
1 cn Evaporated milk
Chill evaporated milk overnight. Dissolve Jello in hot (just before
boiling point) water; cool. Melt butter or margarine, add powdered sugar
and graham cracker crumbs; mix. Line bottom of two pans with crumbs,
reserving a few for topping. In another bowl, cream the cream cheese,
sugar, and vanilla together. In a large bowl beat the chilled evaporated
milk until stiff; add Jello and cream cheese mixture. Beat until smooth;
pour into lined pans. Sprinkle remaining crumbs over tops; chill.
Note: If in a hurry, use ready-made graham cracker crusts. Makes 2 cakes.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings