1/4 pound butter or margarine
1 1/4 cups Graham cracker crumbs
1 (3-ounce) package lemon gelatin
1 8-ounce package cream cheese
1 cup sugar
1 tall can evaporated milk, chilled overnight


Melt butter in an iron frying pan, add crumbs, and gently toast stirring to prevent sticking. Line bottom of 8×10 pan with half of the crumbs. Save the remaining crumbs for the top.

Add 1 cup boiling water to gelatin. Put in refrigerator until gelatin begins to harden. (Don’t let it set.)

Add 1 cup of sugar to cream cheese and soften it with a fork until it can be whipped with an egg beater.

Beat milk until it is stiff like whipped cream. Fold into cheese mixture until it is creamy. Pour over Graham cracker crumbs, put remaining crumbs on top.

Put in the refrigerator. Can be served in one hour.

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