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2 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1 (6 oz) pkg lemon jello 1 cup boiling water 1 (8 oz) pkg cream cheese 1 cup sugar 1 teaspoon vanilla 3 tablespoons lemon juice 1 (12 oz) can evaporated milk 1 (16 oz) can cherry pie filling DIRECTIONS 1. In a small bowl, mix the melted butter into the graham cracker crumbs. Press 2 cups of the crumb mixture into the bottom of a 9x13 inch pan. Save the rest of the crumbs for topping. 2. Dissolve the lemon jello in boiling water and set aside to cool. 3. In a medium bowl, beat the cream cheese, sugar and vanilla together. Stir in the dissolved jello and lemon juice. 4. In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan. 5. Chill for 4 hours. Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep left-overs refrigerated. ENJOY! |
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