No Bake Lemon Cheesecake - cooking recipe

Ingredients

Crust
2 cups graham cracker crumbs
1/2 cup butter, melted (1 stick,)
Filling
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
3 tablespoons lemon juice
16 ounces cream cheese, at room temperature (I use low-fat )
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (12 ounce) can evaporated milk (I use Milnot )

Preparation

CRUST: Mix ingredients together and press 2/3 of the mixture into bottom of a 9X13-inch pan.
FILLING:Disolve jell-o in boiling water. Let it cool. Add the lemon juice.
In a medium bowl, cream the sugar, salt and cream cheese with a mixer . Add the jell-o mixture and set aside.
In a large bowl ( I use a glass chilled one ), beat the Milnot until stif peaks form. Fold in the cream cheese mixture.
Pour it into the prepared glass pan. Sprinkle the remaining graham crackers mixture on top. Cover with plastic wrap and take to the freezer until firm ( about 4 hours ).
Cut in squares to serve.