Ingredients
- 1 large pkg cream cheese
- 1 small pkg cream cheese
- ¾ cup hot water
- 1 small pkg lemon Jello
- 1 cup sugar
- 1 tall can evaporated milk chilled
- Juice of 1 fresh lemon
- 8 double graham crackers
Instructions
Dissolve Jello in water and set aside. Combine cream cheese & sugar. Blend well. Beat milk with lemon juice until peaks form and set aside. Add Jello to cheese mixture and stir until combined. Fold in Jello mix with evaporated milk mix. Line greased pan with some graham cracker crumbs. Pour in mixture and top with remaining graham cracker crumbs. Refrigerate overnight or for at least 6 hours.
