Light Cheese Cake - cooking recipe

Ingredients

1 (3 oz.) lemon jello
1 c. boiling water
1 Tbsp. lemon juice
1 can Milnot (evaporated milk)
2/3 c. sugar
8 oz. cream cheese

Preparation

Mix the jello with the boiling water. Add the lemon juice. Cool.
Chill the Milnot.
Whip until
stiff. Add jello and sugar. In a separate bowl, whip the cream cheese.
Add 1/4 cup Milnot mixture to cream cheese.
Transfer cream cheese mixture to total Milnot. Whip until smooth.
Prepare a graham cracker crust in a 9 x 13-inch pan.
Pour whipped mixture over crust and refrigerate overnight. Sprinkle cracker crumbs on top.