1 package (interior package not a whole box) crushed graham crackers ( approx. 1 cup)
2 Tbsp brown sugar
1 stick of melted oleo or butter
Press into a 9 x 13 cake pan
2 Tbsp brown sugar
1 stick of melted oleo or butter
Press into a 9 x 13 cake pan
¾ cup sugar
1 large can evaporated milk3 oz package lemon Jello
1 cup boiling water
1 teaspoon vanilla extract
Juice of one lemon
8 oz cream cheese at room temperature
I can pie cherries
Preparation:
Pour the evaporated milk into a big metal bowl and freeze it until there are ice crystals around the edges.
Dissolve the jello in the boiling water and let it cool.
Add the jello and half the sugar to the cream cheese and beat well.
Take the evaporated milk out of the freezer and whip it with the vanilla and the remaining sugar.
Pour it into the jello and cream cheese mixture.
Pour it into the crust and leave it in the refrigerator overnight or for at least 6 hours.
Top with the pie cherries
.
(Serves 8)
Pour the evaporated milk into a big metal bowl and freeze it until there are ice crystals around the edges.
Dissolve the jello in the boiling water and let it cool.
Add the jello and half the sugar to the cream cheese and beat well.
Take the evaporated milk out of the freezer and whip it with the vanilla and the remaining sugar.
Pour it into the jello and cream cheese mixture.
Pour it into the crust and leave it in the refrigerator overnight or for at least 6 hours.
Top with the pie cherries
.
(Serves 8)
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