Lemon Jell-o Cheesecake

Lemmon Jell-O Cheesecake

1 Small Lemon Jell-o
1 C. Boiling Water
1 Can of Evaporated Milk

Put Jello into freezer for 20-25 minutes. Pour in the canned milk and put back into freezer for 20-25 minutes more.

1/2 Cube of margarine, softened
20 squares of Graham Crackers
1/8 C. Sugar

Crush or blenderize crackers until fine; set aside 2 tablespoons for later. Cut margarine into the crumbs, add sugar and nuts. The nuts are optional. Press into a 9x14 inch pan.

1 1/4 C. Sugar
1 8 oz. Pkg. Cream Cheese
2 Tablespoons Real Lemon Juice

Soften the cream cheese, add sugar and real lemon juice and beat together with a mixer in a large bowl. Take Jell-O out of the freezer; add jell-o to cream cheese mixture; set aside. In a large bowl, pour canned milk. Milk should be very cold. Add 3 tablespoons Real Lemon and 2whip until stiffs; add to Jell-0 mixture (foldin, do not blend or beat). Pour over crumbs. Sprinkle top with leftover crumbs.
Refrigerate 2-3 hours before serving.