1 (3 ounce) can Lemon Jello


1 cup boiling water


3 cups graham rusk


1/2 cup (1 stick) melted butter


1 package (8 ounce) cream cheese


1 cup granulated sugar


4 tablespoons of lemon juice


1 (12 ounce) milk can be steamed and cooled





In a medium bowl, dissolve the jelly in boiling water. Allow it to cool for 5-10 minutes, or until it becomes a little thicker.


While the jelly cools, mix 3/4 graham crumbs with melted butter in a medium bowl, press the bottom of a 9 x 13 “skillet and set aside. Save the remaining crumb to top it off.


In a medium bowl, whisk the steamed milk until the mixture is whipped and fluffy. 2-4 minutes.


In a separate large bowl, whisk cream cheese, sugar, and lemon juice together until smooth. Add thick jelly, then mix with steamed milk.


Spread the filling evenly over the crust and topped with preserved graham cracker crumbs.


Cover and cool for at least two hours, or overnight. Slice, serve, and enjoy it




Enjoy !

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