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Ingredients
- 1 pkg. Lemon Jello
- 30 Graham Crackers
- 1 stick Butter, melted
- 1 (8 oz.) Cream Cheese
- 1 c. Sugar
- 1 c. Milnot, chilled
Method
- Dissolve lemon jello in 1 c. boiling water.
- Set aside to cool.
- Roll out about 30 graham crackers.
- Mix crumbs with butter. Sprinkle bottom of 8 x 12 in. baking dish with half of the crumb mixture.
- Reserve the rest for the top of the cake.
- Cream together cream cheese and sugar.
- Whip
- chilled Milnot until thick.
- Add cheese/sugar and jello and whip together.
- Pour over crumbs.
- Add rest of crumbs to top of cheesecake.
