My mother made this when we were growing up in the 1960's. It is a light and fluffy cheesecake. I make sure the Milnot or Carnation milk is very cold... Just refrigerated several hours minimum, not in the freezer. The milk will not whip up properly if it is not cold. Do not let the jello "jell" or you will have lumps. Also be sure to buy the LARGE box of lemon jello for more flavor. This recipe requires three different bowls to prepare and then combine and may seem complicated, but it isn't really! Well worth the effort, yummy!!!