Ingredients
Scale
- 1½ sleeves graham crackers, crushed
- ½ cup (1 stick) unsalted butter, melted
- 1 (12 oz) can evaporated milk, chilled overnight
- 1 (3 oz) package lemon Jell-O
- ¾ cup boiling water
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- ½ tsp vanilla extract (optional)
Instructions
- Crush graham crackers and combine with melted butter. Reserve ¼ cup for topping, press remaining into a 9×13 dish. Chill.
- Dissolve Jell-O in boiling water. Let cool to room temperature.
- Whip chilled evaporated milk until fluffy, about 5–7 minutes.
- In another bowl, beat cream cheese and sugar until smooth. Add cooled Jell-O and vanilla (if using).
- Gently fold whipped evaporated milk into the cream cheese mixture.
- Pour over crust, smooth the top, and sprinkle with reserved crumbs.
- Refrigerate at least 4 hours or overnight until set.
Notes
- Chill the evaporated milk overnight for best results.
- Use a hot knife for clean slices.
- Let the Jell-O cool completely before mixing with cream cheese.
- Prep Time: 30 minutes
- Cook Time: 4+ hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12–16
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg