Name: Icebox Cheese Cake
Yield: 4 servings
Ingredients: 2 pkg. graham cracker crumbs; 1/2 stick margarine, melted; 1 tsp. powdered sugar; 8 oz. cream cheese; 1 c. sugar; 2 tsp. vanilla; 1 box plus 2 tsp. lemon jello; 2/3 c. boiling water; 2/3 c. cold water; 14 1/3 oz. can Carnation evaporated milk

Servings: 4 persons

2 pkg. graham cracker crumbs
1/2 stick margarine, melted
1 tsp. powdered sugar
8 oz. cream cheese
1 c. sugar
2 tsp. vanilla
1 box plus 2 tsp. lemon jello
2/3 c. boiling water
2/3 c. cold water
14 1/3 oz. can Carnation evaporated milk

1
Mix crumbs, margarine and powdered sugar together, saving 2 teaspoons for topping.
2
Line 9 x 13-inch pan with this mixture. Cream sugar, vanilla and cream cheese together until well blended and creamy, then set aside.
3
Mix jello and water together, set aside.
4
Chill milk in freezer for at least 4 hours or until very cold, then put into large bowl and whip until peaks form.
5
Blend in jello about 1/2 minute or so.
6
Add cheese mix and mix just enough to blend.
7
Do not overmix.
8
Pour into pan and top with a few crumbs.
9
Chill overnight.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Icebox Cheese Cake

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