My husband and I just got back from a 7-day Inside Passage cruise to Alaska. We went with my husband's brother and sister-in-law to celebrate our anniversaries. They have been married 33 years, and we have been married 31 years. I've always heard the Alaska cruises are great and just beautiful. We weren't let down at all, and God sent the best, beautiful, unheard of sunshiny and warm weather. It was great. We got used to the beautiful, cooler temperatures of upper 60s and lower 70s that when we got back home, the heat and humidity hit us like a ton of bricks!
In the heat, all I could think of was this light, airy dessert my mother-in-law has made for as long as I can remember. Basically, it's a lemon jello cheesecake that's so light you'll be tempted to eat two pieces. It goes a long way and it's kept in the fridge, so it will cool you off quickly.
Lemon No Bake Cheesecake
1 pkg (3 oz) lemon-flavored Jello
3 Tbls lemon juice
1 (8 oz) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 can chilled Milnot (whipped)
1 pound graham crackers
1/2 cup butter or margarine, melted
a little more graham cracker crumbs for garnish, optional
Dissolve Jello in boiling water. Add lemon juice. Cool.
Cream together: cream cheese, sugar and vanilla. Add Jello mixture. Fold whipped Milnot into gelatin mixture.
Crush graham crackers, add butter and press into a 9x13 pan. Pour mixture in pan and chill. Garnish with more crumbs.
Recipe from: Faye Whitfield
Notes: Remember to let your cream cheese get to room temperature. This recipe works best when you chill the Milnot first and then whip it for 3-5 minutes to get it light and airy. As Devo says, "Whip it! Whip it good!" Also remember that to "fold" is to work it in gently and not with a mixer.
No comments:
Post a Comment