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    Lemon Chiffon Cheesecake


    Source of Recipe


    Aunt Saunny

    1 large box lemon Jello
    1 8 oz box cream cheese (soften to room temperature) 1 cup sugar
    1 tsp lemon concentrate
    1 tsp vanilla
    1 large can evaporated milk - chilled
    3 graham cracker crust pie shells (9x14 if available)

    Prepare Jello as directed on box. Chill beaters and large bowl. Pour cold milk in cold bowl and whip until very foamy. Add cream cheese and whip again. Add sugar, lemon, and vanilla, and whip again. Add Jello and whip. Pour into the graham cracker crust pie shells. Refrigerate 4-5 hours before serving.
 

 

 

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