Lemon Cheesecake

1. Graham wafer crust (recipe is usually on 
side of graham wafer box) to line a 9 by 12 pan.*

2. Dissolve lemon jello (large size)in 2 cups of 
boiling water.  Cool in fridge.

3. Beat 16 ounces of cream cheese and 1/4 cup of 
sugar until fluffy. Add 1/4 teaspoon vanilla.

4. Beat 2 cups of whipping cream or 1 package of 
powdered whipped topping such as Dream Whip, until 
peaks form.

5. Blend the whipping cream with the cream cheese 
mixture.  Add cooled lemon jello.  Mix well.

6. Pour into graham lined pan. Top with remaining 
crumbs. Set in fridge.


* For a 9x12 pan, use about 3 cups graham wafer crumbs 
mixed with about 6 Tablespoons of sugar.  Add 
about 1/4 cup of melted butter or margerine and mix.
Press into sides and bottom of pan.
Bake at 350 degrees for about 5 minutes (you don't 
want to bake too long, or the crust will be too 
crunchy).

This is a wonderful hot weather treat! 
Anyone who dislikes regular cheesecake will
probably love this one!

Note: Any flavor of jello may be used.