Irene'S Cheesecake - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon Jell-O
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
3 Tbsp. lemon juice
1 can Milnot evaporated milk, chilled
3 c. graham cracker crumbs
1 stick melted margarine

Preparation

Make graham cracker crust with crackers and margarine.
Press firmly into 7 x 13 x 2-inch pan.
Dissolve Jell-O in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and lemon juice.
Add Jell-O and blend.
Fold in stiffly beaten Milnot milk.
(This is done with electric mixer.) Add filling to crust and sprinkle with finely chopped pecans. Chill overnight.
Keeps well.
Serves 18 to 20.