INGREDIENTS
°1 package (3 oz) lemon jelly
°1 cup boiling water
°3 cups graham cracker crumbs
°1/2 c butter
°1 package (8 oz) cream cheese
°1 cup granulated sugar
°4 tablespoons lemon juice
°1 (12 oz) evaporated milk, chilled
*Methods :
In a medium bowl, dissolve jelly in boiling water. Let cool 5 to 10 minutes, or until slightly thickened.
While jelly cools, mix 3/4 graham cracker crumbs with melted butter in medium bowl, then press into bottom of 9×13-inch pan and set aside. Reserve the remaining breadcrumbs for garnish.
In bowl, beat evaporated milk to whipped and frothy. 2-4 minutes.
In other large bowl, beat cream cheese, sugar and lemon juice until smooth. Add the thickened jelly, then stir in the whipped evaporated milk.
Spread filling evenly over crust and top with reserved graham cracker crumbs.
Cover and refrigerate at least 2 hours or overnight. Slice, serve & Enjoy!
