* ingredients:
° Evaporated milk, I am using a well-chilled 12 oz can.
° Lemon Jello Gelatin, I use -3 oz, but you can use any taste you need.
Cream cheese, you will need PKG.Og-8oz-. • 1 m. and 2/3 graham crumbs.
° 1 m boiling water.
° 1 M granulated sugar.
° 1/2 tsp. confectioner’s sugar
° 6 T. of margarine must be dissolved.
° 4 T. of fresh lemon juice.
* Directions :
Step 1 – Shake the evaporated milk, to begin with, also cool for at least an hour to cool.
Step 2 – Dissolve Lemon Jello in hot water in a shallow mixing bowl using a wire whisk for 2 minutes.
Step 3 – Mix the graham crackers with the confectioners’ sugar and melted butter. For garnish, reserve 1/3 cup of mixture.
Step 4 – Push the rest firmly into the bottom of a medium-sized dish. Put it in the freezer.
Step 5 – Mix cream cheese, granulated sugar and lemon juice or vanilla together in another large mixing bowl, using a mixer, until creamy and fluffy.
Whisk the mixture well into the cooled jelly.
Now, cool the mixture.
Step 6 – Shake the bottle again and filter the cooled milk and can be evaporated into another large mixing cup. Whisk, until light and fluffy, about 4 minutes, on high mixer. The consistency of powdered egg whites should be present. Add the cheese/jelly mixture.
Step 7 – On the cooled crust, pour the mixture.
Step 8 – Sprinkle the rest of the breadcrumb mixture on top. Cut into squares, refrigerate for several hours.
Enjoy !
