Grandma’S No Bake Whipped Cheesecake

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   1. Mix 1 1/2 cups graham cracker crumbs and melted butter together in a bowl. Press crumbs into a deep 9x12 inch baking pan, covering the bottom and up the sides about half an inch. Reserve the other 1/2 cup of the crumbs for topping. Refrigerate crust until ready to use.

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   2. Add cream cheese, sugar and vanilla to a small bowl of an electric stand mixer and cream together until smooth and well blended, about 3 minutes. Set aside.

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   3. Add evaporated milk to a large bowl of an electric stand mixer and whip until stiff peaks are formed.

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   4. While milk is beating, prepare gelatin. Mix gelatin powder with boiling water and cold water. Mix well to dissolve powder but do not allow it to congeal.

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   5. While mixer is running, slowly add gelatin mixture to whipped milk. Mix together on slow speed for half a minute.

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   6. While mixer is still running, slowly add cream cheese mixture to whipped milk. Mix together on slow speed for another half minute or until all cream cheese is incorporated.

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   7. Pour mixture over crumbs in prepared pan. Sprinkle remaining crumbs over top. Refrigerate at least 12 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.