1 12-ounce can evaporated carnation milk, well chilled
1⅔ cups of graham cracker crumbs
½ cup of confectionery sugar
6 tablespoons margarine or butter, melted
1 3 ounce box of lemon gelatin or any other flavor you like
1 cup of boiling water
1 package of cream cheese (8 ounces)
1 cup of granulated sugar
4 tablespoons fresh lemon juice or 2 teaspoons vanilla extract
To start, shake the can of evaporated milk and refrigerate it until it is very cold, at least one hour. In a small bowl and using a wire whisk, dissolve the gelatin in the boiling water for 1-2 minutes.
Let it cool until it is warm. Mix the graham cracker crumbs, confectioners’ sugar and melted butter together. Set aside 1/3 cup of the mixture for topping. Press the rest firmly to the bottom of an 11.5×7.5-inch plate or similar. Refrigerate or place in freezer until needed. In another large bowl and using a whisk, beat the cream cheese, granulated sugar and lemon or vanilla juice until smooth and creamy.
Beat the cooled gelatin until well blended. Refrigerate the mixture for now. Shake the cooled evaporated milk can again and pour it into another large mixing bowl. Beat at high speed on the blender until light and fluffy, 3 to 4 minutes. It should have the consistency of beaten egg whites. Beat in the cream cheese and gelatin mixture. Pour the mixture over the cooled crust. Sprinkle with remaining crumb mixture.
Refrigerate for several hours before cutting into squares. NOTE: You can use a larger skillet, such as 9×12 inches, and your dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick, creamy snack.