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Fast, easy and tasty no-bake
lemon cheesecake in a graham cracker crust.
Lemon
Gelatin Cheesecake
- 1/4 cup butter
22 graham cracker squares, crushed
1 tablespoon granulated sugar
1 (3.25-ounce) package lemon gelatin
1 cup boiling water
1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk, chilled
- For the crust, melt butter
in a small saucepan. Finely crush graham crackers; mix with 1
tablespoon sugar. Line a pie plate with half of the mixture;
set aside.
- For the filling, mix lemon
gelatin and boiling water. Set aside to cool.
- Mix softened cream cheese
and 1 cup sugar; beat until fluffy.
- In a large bowl, beat
sweetened condensed milk (chilled); then add to the cheese and
gelatin mixture. Pour over the crackers and top with the remaining
crumbs. Chill for 2 hours.
Makes 8 servings.
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