1 small package lime (or lemon) jello
1 8 oz. package cream cheese
1 cup sugar
1 lg. can evaporated milk (refrigerate until cold)
1 lemon (juice of)

Mix jello with 1 cup hot water & cool. Cream sugar & cheese and whip until soft. Whip chilled milk, add to cheese and whip. Add jello (just starting to gel) and juice. Pour in graham cracker crust lined pan. Chill.

Graham Cracker Crust:
9 double crackers
1/2 cube butter

Pat Reidhead made me this and brought it when I had Elizabeth. I LoVEd it! Sooo delicious, I could barely bring myself to share any with the kids! It tastes best when snuck spoonful by spoonful out of the fridge.

Labels: Desserts, jello

from Aunt Jane

2 small pkg. lemon Jello or 1 large
2 c. boiling wter

Dissolve Jello. Add 14 large marshmallows, cut into pieces or 140 small marshmallows. Let melt slightly.

then add:
1 1/3 c. cold water
2 diced bananas
1 small can crushed pineapple, drained (save juice)

Stir Jello and let set in refrigerator until firm.

Cook:
1/4 c. sugar
1/2 Tbsp. flour
1 well beaten egg

Add 1/2 cup pineapple juice and stir over a slow heat until thick, stirring constantly. Let set until cold in refrigerator. whip 1/2 carton heavy cream until thick. Stir into cooked mixture. Spread over set Jello and sprinkle grated Cheddar cheese lightly over top.

Labels: jello