This was a recipe my mom used to make when I was growing up. It's a no bake cheesecake. It's cool, and fruity, and fluffy. It's delicious!
I know you can now buy the Jello cheesecake kits from the store. Don't be tempted to do that in this case. This really isn't difficult to make and the taste is so much better!! Not to mention it makes a lot more so there's more to enjoy!
Pour 1 can of evaporated milk into a pie plate or cake pan. Put in the freezer and chill until ice crystals form around the edge. You basically want the evaporated milk as cold as you can possibly get it without freezing it.
While the milk is chilling, let's make the Jello. Take one 3oz package lemon Jello.
Put the Jello in a bowl and add 3/4 cup boiling water. Use a rubber spatula to stir while the sugar crystals and gelatin dissolve.
Add some ice cubes (2-3) to cool this down. You want the Jello to start gelling a little. I made the mistake of not doing this and my cheesecake was left a little flat and not as fluffy as it should be.
While the Jello is cooling and the milk is still in the freezer, make the crust.
Crush 1 package of graham crackers in a large ziploc bag. Add 2 tsp sugar and 1/4 cup melted butter. Smoosh it all together and then press into the bottom of a 13x9" pan. Put in the fridge to chill.
Pour the cold evaporated milk into a mixing bowl and whip on high until stiff peaks form. Set aside.
With the mixer on low, slowly pour in the cooled Jello into the cream cheese.
Add 3 Tbsp lemon juice.
Pour a little of the Jello/cream cheese into the whipped evaporated milk. Fold. Add a little more Jello/cream cheese and fold. Repeat until all of the Jello has been incorporated into the whipped milk.