° Evaporated Milk, I using a well-chilled 12 OZ can .
° Lemon Jello Gelatin, I used -3 oz, but you can use any flavor you want.
° Cream cheese, you will need PKG.Og-8oz-. • 1 m. And 2/3 Graham crumbs.
° 1 C boiling water.
° 1 C granulated sugar.
° 1/2 tsp. Confectioner’s sugar
° 6 T. From margarine, you should melt it.
° 4 T. From fresh lemon juice.
* Instructions :
Step 1 – Shake the evaporated milk, to start with, also cool for at least an hour to cool down.
Step 2 – Dissolve Lemon Jello in hot water in a shallow mixing bowl with a wire whisk for two minutes.
Step 3 – Mix the graham crumbs with confectioners’ sugar and melted butter. To decorate, keep a third of a cup of the batter.
Step 4 – Push the rest firmly into the bottom of a medium sized plate. Put it in the freezer.
Step 5 – Mix cream cheese with granulated sugar and lemon or vanilla juice together in another large mixing bowl, using a mixer, until creamy and fluffy.
Whisk until mixed well in the cooled jelly.
Now, cool the mixture.
Step 6 – Shake the package again and drain the chilled milk can be evaporated into another large mixing cup. Whisk, until light and fluffy, about 4 minutes, on a high mixer. The consistency of crushed egg whites should be present. Add the cream cheese / jello mixture.
Step 7 – On the chilled crust, pour the mixture.
Step 8 – Sprinkle the rest of the breadcrumbs mixture onto top. Until cut into squares, cool for several hours.
A larger plate can be used, such as 9 “or 12” and the dessert will be smaller.
Pour it into small bowls and put it in the fridge for an easy creamy snack if you have a lot of toppings for the little jar.