Mimi's cheesecake recipe

My grandmother left behind a wonderful recipe that is one of my favorites. I thought I would share it with you.

2 packs graham crackers crushed
1 stick melted margarine
*mix this together and line bottom and sides of a 9 X 13 pan OR crumble some into the bottom of individual parfait glasses.

1 small package lemon jello
1 cup boiling water
3 TBS lemon juice
1-8 oz. package cream cheese (room temp)
1 cup sugar
1 tsp vanilla
1 can evaporated milk

Instructions:
1. First of all take the beaters from your electric mixer, the evaporated milk and a metal bowl (to whip the milk in) and put them all in the frig to chill.
2. Dissolve the jello in the boiling water; add the lemon juice and then chill until cooled (do not let it start to gel)
3. Cream the cream cheese, sugar and vanilla together.
4. Add the cooled jello mixture and beat it until it's smooth and creamy.
5. In the metal bowl whip the evaporated milk until it's light and airy, like loose whip cream. Do not overbeat or it will just fall flat again, but keep it light.
6. Fold milk into the other mixture. Mix well.
7. Pour into the crumb crust (if using parfait glasses layer twice with the crumb mixture). Put into frig to chill for at least an hour or until set well.
8. Top with your choice of cherry, blueberry, strawberry (I've even used cranberry icecream topping).

***For a lower sugar content, you can use sugar free jello.

Enjoy.
dea