How to make it

  • In medium bowl, combine graham cracker crumbs and melted margarine.
  • Spread in 13"X9" pan.
  • Refrigerate til ready to use
  • 30 minutes before making cheese cake filling, pour evaporated milk into ice cube tray
  • Freeze til slushy.
  • Dissolve lemon jello in water
  • Mix til completely dissolved.
  • Store in freezer til cool.
  • In medium bowl, cream together cream cheese and splenda til smooth.
  • Mix in lemon juice and vanilla flavoring.
  • In large bowl, beat partially frozen evaporated milk til thick and doubled in size.
  • Mix cooled lemon jello into milk.
  • Then mix in lemon juice/cream cheese mixture.
  • Blend til smooth and creamy.
  • Pour into prepared crust.
  • Top with reserved graham crackers.
  • Refrigerate til completely chilled and firm.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds wonderful!
    Was this review helpful? Yes Flag
  • busmamawilliams 10 years ago
    Thanks so much for a really delicious-sounding sugar-free cheesecake! My poor husband can't have sugar at all & he often misses out on dessert. I'm going to make this especially for him to enjoy on Thanksgiving!
    Was this review helpful? Yes Flag

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