No Bake Whipped Lemon Cheesecake

I always enjoyed the meals we had at my parents place. My Mom was a great cook and I can not remember a time when we didn't have dessert. This was one that she made often. It was served with fresh berries in season or fruit she had frozen. It is very light and frothy, making it a perfect dessert after a heavy meal.

Crust

-1/2 cup butter, melted

-1/8 cup sugar

-2 cups graham crumbs

In a 9x13 glass pan mix together sugar and crumbs. Pour melted butter over and stir together with a fork pressing moistened crumbs over the bottom of the pan. Bake in 325º oven for 5 minutes. Cool while making the filling.

Cake

-1 370 ml can of evaporated milk, chilled at least 1 hour

-1 small package lemon Jell-O (strawberry or raspberry Jell-O can be used, but omit lemon extract)

-1 cup boiling water

-1 cup white sugar

-1 8oz package cream cheese, room temp.

-2 tsp vanilla

-1/4 tsp lemon extract

Method

Whip chilled milk until thick and frothy.

Dissolve Jell-O in boiling water and cool, but do not let it set.

Mix together sugar, cream cheese and extracts.

Combine all 3 mixtures and beat well.

Pour cheesecake mixture over crust. Cover and refrigerate until set, at least 2 hours. This can be made the day before.

OPTIONS: This can be made in a spring form pan.