icebox cheesecake
Ingredients
1 pack (3 oz) lemon jelly
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 pack (8 oz) cream cheese
1 cup granulated sugar
Lemon juice 4 tablespoons
1 can (12 oz) chilled evaporated milk
icebox cheesecake
Methods
In a medium bowl, dissolve the Jell-O in the boiling water. Let cool for 5-10 minutes until slightly thickened.
While the Jell-O cools, combine 3/4 of the graham cracker crumbs and melted butter in a medium bowl, press into the bottom of a 9×13-inch pan, and set aside. Reserve the remaining crumbs for garnish.
In a medium bowl, whisk the condensed milk until fluffy. 2-4 minutes.
In another large bowl, whisk cream cheese, sugar, and lemon juice until smooth. Add thick jelly and add whipped condensed milk.
Spread the filling evenly over the dough and top with the remaining graham cracker crumbs.
Cover and chill for at least 2 hours or overnight. Slice, serve and enjoy.