Lemon Cheese Cake - Recipe

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LEMON CHEESE CAKE

2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted

Mix with fork and pat firmly into pan. Leave 1/4 cup for top.

SMALL BOWL:

1 (3 oz.) lemon Jello
1 c. boiling water
3 tbsp. lemon juice

Mix and cool until slightly thickened.

LARGE BOWL:

1 (8 oz.) cream cheese, softened
1 tsp. vanilla
1 c. sugar

Set aside.

MEDIUM BOWL:

1 chilled (12 oz.) can Carnation milk

Whip until stiff; set aside.

Cream ingredients in large bowl. Add cooled Jello. Fold in whipped Carnation milk. Pour over crust. Sprinkle crumbs on top. Store in refrigerator.

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