Lemon Chiffon Cheesecake
Serving Size / Yield
- 1 large box lemon Jello
- 1 8 oz. box cream cheese, softened
- 1 C. sugar
- 1 tsp. lemon concentrate
- 1 tsp. vanilla
- 1 large can evaporated milk, chilled
- 3 graham cracker crust pie shells (9x14 if available)
Prepare Jell-o 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.
Susan Kraynik of Big Spring, Texas