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REFRIGERATED LEMON CHEESECAKE 
1 sm. pkg. lemon Jello
1 c. boiling water
4 tbsp. lemon juice
6 oz. cream cheese, softened
1 c. sugar
1 tsp. lemon extract
1 lg. can Pet evaporated milk

Dissolve lemon Jello in boiling water. Add lemon juice; refrigerate until partially set. Mix together cream cheese, sugar and lemon extract; set aside. Whip chilled Pet milk; beat until peaks stand alone. Mix in Jello and cream cheese mixtures. Beat until smooth; pour in graham cracker crust lined 9 x 13 inch pan and refrigerate. Serves 12.

CRUST:

12 sq. graham crackers, finely crushed
1/4 c. powdered sugar
1/2 tsp. cinnamon
1/2 c. butter, melted

Mix together and pat in bottom of pan. Save 1/2 cup crumbs to sprinkle on top.
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