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Little Feller's Cheese Cake




Source of Recipe


Mary


Recipe Introduction


Written in simple style for my Katie


List of Ingredients




Graham cracker crust:

1 1/2 inner packages graham crackers crushed
3/4 cup melted oleo

Filling:
1- 13 ounce can Milnot (evaporated milk that whips)
2 small (3 oz.) packages lemon Jell-o (or one large)
1 cup boiling water
3 tablespoons Real lemon (I use 1/4 cup, because I like slightly more tartness)
1- 8 ounce package cream cheese
1 cup sugar

Recipe



Crush the graham crackers, and mix with the melted oleo. With hands press into bottom and up the sides of a 3 quart, 9x13x2 inch Pyrex pan...set aside, or in refrigerator is what I do.

In a very large bowl beat the Milnot until you think that it is whipped. Stop your mixer, and with the side of your spatula, cut down though the Milnot, and if the cut stays somewhat separated it is enough. If not beat it some more until you have achieved this consistency. Place this in the refrigerator.

Dissolve the Jell-o in boiling water and set aside to cool. (just to lukewarm...you don't want it to set up)

Meanwhile in another bowl cream the cream cheese with the sugar until fluffy. Now, if your Jell-o is semi cool (not hot) add the Real Lemon to it, and add this mixture to the cream cheese mixture (low speed so it doesn't throw spatters everywhere), and mix well.

Now, get your whipped Milnot out of the fridge and with your mixer you are going to slowly mix the cream cheese, Jell-o mixture into the whipped Milnot until well blended. Then pour this into your graham cracker crust, and refrigerate. You can, if you like, sprinkle a few crushed plain graham crackers ( not oleo) on top as a topping, but don't make it solid. Just kind of like you are salting something. ;-)

Tips of experience sometimes make life a little easier.

TIPS: You can put your graham crackers in a plastic bag, close it, and roll over it with the rolling pin to crush them. Since I have a food processor. I break them up a little bit, put them in the food processor, and let them have it... until they are like graham flour.

Another thing, if you will remember to whip your Milnot first, then you can use the beaters without washing them to do the cream cheese mixture. You however, don't want to use anything but clean and dry beaters to beat the Milnot. This is a good dessert for the summer especially, and disappears quickly when taken somewhere. I hope that you enjoy as much as we have over the years. 9/21/2002