Recipe: Lemon Cheese Cake

Lemon Cheese Cake

1 can evaporated milk
1 small pkg. lemon Jell-O
1 cup boiling water
2 cup graham cracker crumbs
1/4 cup melted butter
1 (8 oz.) pkg. cream cheese
1 cup white sugar
2 tsp. vanilla
1 3/4 cup Cool Whip
3 cup milk
3 pkg. instant pudding (*Vanilla or butterscotch recommended)
Chopped nuts

Thoroughly chill evaporated milk; dissolve lemon Jell-O in boiling water (*set aside until cool). Mix graham cracker crumbs with melted butter. Pat in the bottom of a 9 x 13 pan. Cream the cream cheese (*softened), 1 cup white sugar and vanilla. Whip the milk until stiff, then add in cooled Jell-O and mix, then add the cream cheese mixture; mix thoroughly. Pour over graham cracker crumbs, then sprinkle with graham cracker crumbs, sugar and Cool Whip, then put on crust. Mix milk to instant pudding. Spread over cream cheese mixture; top with Cool Whip. Sprinkle with chopped nuts. Serve.

*Johnna's tip: Party idea-Dessert party/potluck. For those of you who adore sweets and limit yourself to those special occasions where you can indulge in the sweet treats, try hosting a dessert party where all your guests bring desserts. Throw in a few bottles of wine and you have a total comfort food night. Cheesecake is always a winner, try adding some blueberries or strawberries on the side for garnish.

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