Total Time
20mins
Prep 20 mins
Cook 0 mins

my grandma used to make this all the time. one of our family favorites... there are 2 other similar recipes on recipezaar, but they aren't quite the way i've grown up making it. be sure you are using Milnot Evaporated Filled Milk or something similar. I've tried many times to change the ingredient list on this recipe to reflect that it is an evaporated milk, *not* sweetened condensed milk, but food.com seems intent on making Milnot "sweetened condensed milk". There is no such thing. Use evaporated milk if you must substitute for the Milnot brand. (it seems this edit may possibly stick, but I wanted this note in here to lessen further confusion.) edited october 20th to emphasize cold beaters and milnot: as reviewer cinda lou pointed out, the cold beaters and milnot are very crucial to the recipe. don't skimp on that step! i put the beaters in the freezer for a few minutes and the milnot in the fridge for a couple hours before making the cheesecake.

Ingredients Nutrition

Directions

  1. dissolve jello in water; cool.
  2. cream sugar, vanilla, and cream cheese.
  3. add jello; mix well.
  4. whip milnot with cold beaters until fluffy.
  5. fold milnot into jello mixture.
  6. add butter to graham cracker crumbs and pack into a 9x13 pan.
  7. add filling to crust.
  8. sprinkle with more graham cracker crumbs.
  9. keep refrigerated.
Most Helpful

We also made this as I was going up and yes I am in the midwest. We always put our Milnot in the freezer to get it nice and cold and never had a problem with it setting up.

DonnaAtkins October 12, 2010

Kelly, my great aunt used to make this and we are from the midwest. It is awesome. Mine has failed to turn out right a couple times in the past, note Kelly's instructions for beaters to be cold, put the milnot in fridge also before beating. This is crucial! Great recipe!!

Cinda Lu September 28, 2008