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Light Lemon Cheesecake |
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Serves: 10 Print this Recipe1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter melted 1 3-ounce package lemon jello 1 cup boiling water 1 cup sugar 1 8-ounce package cream cheese 1 tall can evaporated milk 2 teaspoons lemon juice 1 package raspberries Danish Dessert 1 package frozen raspberries Mix together graham cracker crumbs, sugar, and butter; press into large baking dish; set aside. Dissolve gelatin in boiling water; cool; add cream cheese and sugar. Meanwhile put evaporated milk into freezer until ice crystals form; then whip until stiff; mix with gelatin and cheese mixtures. Add lemon juice; pour into graham cracker crust and chill. Mix raspberry Danish Dessert according to directions. Add frozen raspberries, pour on top of cheesecake; chill. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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