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2 c. Graham cracker crumbs2 Tbsp. Sugar1/4 c. Butter, melted1 can Evaporated milk1 (3 oz.) box Lemon Jell-O1 c. boiling Water1 (8 oz.) pkg. Cream cheese, softened1 (8 oz.) pkg. Cream cheese, softened1 c. Sugar1 Tbsp. Lemon juice1 tsp. Vanilla

Place evaporated milk in large mixing bowl in freezer until ice crystals Place evaporated milk in large mixing bowl in freezer until ice crystals begin forming around edge. Mix graham cracker crumbs, sugar and butter; press 2/3 into bottom of 9"x13" pan. Reserve rest for top. Combine Jell-O and water; chill until slightly congealed. In another bowl, beat together cream cheese, sugar, lemon juice and vanilla. When evaporated milk is starting to freeze, whip until stiff peaks form (at least 5 minutes). Gently mix in lemon Jell-O and cream cheese mixture. Pour over crumbs. Sprinkle with reserved crumbs. Light and mixture. Pour over crumbs. Sprinkle with reserved crumbs. Light and refreshing!

Lemon Cheesecake Fluff

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