Cheesecake Sort Of

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This is a light and fluffy version of cheesecake. the recipe came from my grandmother, and until i was about 15 i thought that this is what cheesecake was! i still much prefer it to its heavier counterpart, and everyone i have ever shared it with loves it. i included the time it takes to set in the cooking" time."

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Steps

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To make crust , mix butter and graham crackers together and press into 9 x 13 pan.

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Place in fridge to set.

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In large bowl , pour evaporated milk , set in freezer to chill.

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It will be ready to whip when a line of ice surrounds the edge.

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Soften cream cheese and cream together with sugar and vanilla.

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Dissolve jello with water.

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Cool.

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Add to the cream cheese mixture and mix well.

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Beat the chilled evaporated milk until it is fluffy.

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Fold in cream cheese mixture.

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Pour over graham cracker crust.

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Refrigerate until set.

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I usually make the night before and refrigerate overnight.

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Ingredients

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graham crackers, butter, evaporated milk, cream cheese, sugar, vanilla, lemon jell-o gelatin, boiling water