Refrigerator Cheesecake
February 18th, 2011 by Eunice

We are excited to feature this yummy recipe which was submitted to us during the giveaway we did in December.  (Check the following post for our current giveaway.)  Jello super-star Laurie from The Rebel Blossom sent it our way.  This recipe has the fantastic flavor of a cheesecake, but it’s not as dense as a New York Cheesecake.  It’s deliciously creamy and fluffy.  My family loved it- and you will too.  Thanks Laurie!
Refrigerator Cheesecake
Prep time:35 minutes
Chilling: overnight.
Crust:
2 1/2 cups graham wafer crumbs
1/3 cup butter or margarine, melted.
Filling:
1 (3 oz.)  package of jello powder ( I use Lemon or Lime)
1 cup hot water
1 (8oz.) pkg softened cream cheese
1 cup granulated sugar
1 tsp vanilla or 1 Tblsp fresh lemon juice
1  can evaporated milk, chilled in freezer 30 to 45 minutes.
Preheat oven to 350 degrees F. butter a 14×10 inch baking dish.
Combine crumbs and butter but reserve 1/2 cup mixture for topping: press remainder into bottom of baking dish and bake for 10 minutes.  Cool completely before adding filling.
In a glass bowl dissolve jello powder in hot water, cool, then refrigerate until mixture is consistency of uncooked egg white (about 20 minutes).
In another bowl beat cream cheese with sugar and vanilla, stir in jello mixture.
In separate bowl beat evaporated milk until soft peaks form: fold into cream cheese mixture.  Spread over cooled crumb crust; sprinkle reserved crumbs on top.
Chill overnight or until firm.
Makes 12 large servings, 240 calories each!
Thanks again Laurie!  Now Go Have Some Jello Joy of Your Own!
We are linked to the link party on fingerprints on the fridge

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