Submitted by: Elizabeth Lowell
Servings: 28-32
Ingredients:
CRUST
12 graham crackers, crushed (about 2 cups to cover bottom of baking dish)
3 Tablespoons sugar
1 stick melted butter
FILLING
1 small package lemon jello
8 oz cream cheese
1 cup sugar
2 Tablespoons lemon juice
1 can evaporated milk
Directions:
For CRUST:
Mix together and smooth on bottom of 9x13 baking dish
Bake at 350 until brown, around 10 minutes
For FILLING:
Mix package of lemon jello with 1 cup boiling water. Let cool.
Mix cream cheese, sugar and lemon juice. Pour cooled jello into cream cheese mixture. Pour can of evaporated milk into mixing bowl and freeze until cold. Whip until soft peaks form. Fold jello mixture into milk until thoroughly mixed and put mixture into pie crust. Refrigerate until cool. Eat and enjoy!
