Tangy No-Bake Cheesecake
- Reviews 2
Ready In: 20 mins
Serves: 12-16
Yields: 1 nine x thirteen pan
Ingredients
- 1 (3 ounce) package lemon Jell-O gelatin
- 1⁄4 cup ReaLemon juice
- 3⁄4 cup boiling water
- 1 (8 ounce) package softened cream cheese
- 1 cup sugar
- 13 ounces chilled evaporated milk
- graham cracker crust (for 9 x 13 pan or 2 pie pans)
Directions
- Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.
- In small mixing bowl combine the Jello, Reallemon and boiling water.
- Set aside to cool.
- In medium mixing bowl combine the cream cheese and sugar.
- Whip with fork until fluffy.
- Set aside.
- In the chilled large bowl beat the evaporated milk until thick with mixer.
- At low speed add the Jello mix and then the cream cheese mix.
- Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.
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