| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lemon Gelatin Cheesecake

1/4 cup butter
22 graham cracker squares, crushed
1 tablespoon granulated sugar
1 (3.25-ounce) package lemon gelatin
1 cup boiling water
1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk, chilled

1. For the crust, melt butter in a small saucepan. Finely crush graham crackers; mix with 1 tablespoon sugar. Line a pie plate with half of the mixture; set aside.
2. For the filling, mix lemon gelatin and boiling water. Set aside to cool.
3. Mix softened cream cheese and 1 cup sugar; beat until fluffy.
4. In a large bowl, beat sweetened condensed milk (chilled); then add to the cheese and gelatin mixture. Pour over the crackers and top with the remaining crumbs. Chill for 2 hours.

Makes 8 servings.