Lemon Jello Cheese Cake Fluff

Step One: Jell-o

1 large package of lemon Jell-O (6 oz)

1.5 cups boiling water

1 cup ice cubes

1/2 cup cold water

Let set in fridge while mixing other ingredients (chill until the consistency is similar to egg whites)

Step Two: Crust 

2 packages Graham crackers (crushed)

4 T powdered sugar

6 T butter, melted

Crush graham crackers and then mix together with the sugar in the food processor, slowly add melted butter. Using 2/3 of the graham cracker mixture, spread to cover the bottom of a 9x13 inch pan. Save remaining 1/3 for sprinkling on the top.

Step Three: Cream

Cream together:

1 package of cream cheese (8 oz), room temp

1.5 cup powdered sugar

Then, one at a time, slowly add:

1 can of evaporated milk, chilled 

8 oz tub of whipped topping

soft set lemon Jell-o from first step

Step Four: Assemble

After gently blending the cream cheese mixture with the evaporated milk, whipped topping and Jell-o, pour over the prepared graham cracker crust.  Sprinkle with the extra graham cracker crumbs and chill until set. Serves 12-16.

Tips: 

Remember to chill evaporated milk.  It can be made into two pie pans with some left over, but also looks great served in individual dishes. I've made it with Raspberry, Orange and Lemon Jell-o.  The citrus fruits were better, but the berry was fun for color variation.