Milnot Lemon Cheesecake
by Randy Rigg
Servings: 24 servings
INGREDIENTS
1 box (6 oz.) lemon Jello
1 cup boiling water
8 oz. Philadelphia cream cheese
1 can Milnot, chilled overnight
1 tsp. vanilla
3 tbsp. lemon juice
1 cup sugar
3 cups Graham cracker crumb mix
1/2 cup margarine, melted
INSTRUCTIONS
Mix the crushed graham crackers and melted margarine together. Put in a 9x13-inch pan. Save some crumbs for topping. Mix Jello in hot water, then let cool. Cream the Philadelphia cream cheese, sugar and vanilla together. Beat Milnot until thick and stands in peaks. Add Jello, cream cheese mixture and lemon juice in whipped cream. Pour in pan. Refrigerate overnight.
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2 Recipe Reviews
CMBrink
reviewed Milnot Lemon Cheesecake
This a great old recipe that my Aunt always made and I couldn't remember it. Thanks for having it available. It is such a nice light lemon dessert!
rogermann
reviewed Milnot Lemon Cheesecake
This is a delicious recipe but it doesn't tell you how much whipping cream or what kind. How can we find this out. I didn't make it - I just tasted it at a party.
