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Scrumptious No Bake Lemon Cheesecake


6 oz. lemon Jello (powder)
1-1/2 cups boiling water

Crust:
1/2 lb. graham cracker crumbs (1/2 box)
2 oz. sugar
1/2 cup soft margarine

two 8-oz. pkg. cream cheese
8 oz. cottage cheese
1 can evaporated milk
1 carton dream whip (powdered mix in box)
1 cup sugar
1/2 cup lemon juice
1 tsp. vanilla
pinch salt

Beat Jello powder and boiling water until dissolved and let stand until syrupy. Mix together crust ingredients and press into round cake pan or cheesecake pan. Beat evaporated milk and dream whip until it starts to thicken...add cottage cheese and cream cheese...continue beating adding sugar, lemon juice, vanilla and salt. Rebeat partially set Jello and add to filling mix. Pour into crust and refrigerate until completely set (at least one hour.)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.