Easy Lemon Jello Cheesecake

by Kaz Langridge

Servings: 6 servings

INGREDIENTS

Crust:
1-1/2 cup coconut cookies, crushed
1/2 cup desiccated coconut
1/2 cup butter, melted

Filling:
1 pkg. lemon Jello
1/2 cup boiling water
1/2 cup lemon juice
2 tsp. lemon rind, grated
1 tsp. vanilla
1 can sweetened condensed milk
1/2 cup cream cheese
Grated lemon rind to decorate

INSTRUCTIONS

Mix together the crushed cookies, coconut and melted butter. Firmly press into springform pan.

Mix the lemon Jello with the boiling water and stir until dissolved. Add the lemon juice and lemon rind; mix well. Cool. Beat the condensed milk with the vanilla until thick. Soften the cream cheese and combine with the Jello mixture and the beaten condensed milk. Blend thoroughly. Pour into the prepared crust; sprinkle with grated lemon rind and chill until firm.

CHEF COMMENTS

No comments are available.

Tagged: cheesecakes, desserts, lemoncheesecake add tags

Have you made it? What'd you think?

Log in to review this recipe.