You’ll need it:
1 packet of lemon jelly.
1 cup of boiling water
8 ounces cream cheese, light
1 cup of granulated sugar
4 tablespoons of lemon juice (less if you don’t want too much lemon)
1 can of evaporated Carnation milk, well chilled
Graham crackers, crushed
How to do it:
Dissolve the gelatin in boiling water. Cool until slightly thickened.
Beat the cream cheese, sugar and lemon juice with the mixer until smooth. Add the thick gelatine and beat well.
In a separate bowl, beat the carnation milk until fluffy. Add the cream cheese and the gelatine and beat well with the mixer.
In the bottom of a 9 x 13 pot with crushed graham crackers.
Spread the filling over and over with more crushed graham crackers. Cool down.
Servings: 8 (10SP)