*ingredients
°1 package (3 ounces) lemon jelly
°1 cup boiling water
°3 cups of graham crackers
°1/2 cup (1 stick) melted butter
°1 package (8 ounces) cream cheese
°1 cup granulated sugar
°4 tablespoons of lemon juice
°1 (12 ounce) evaporated milk, cooled
*How to make
In a medium bowl, dissolve jelly in boiling water. Leave to cool 5 to 10 minutes, or until slightly thickened.
While jelly cools, combine 3/4 of the graham crumbs and melted butter in a medium bowl, press into bottom of a 9" x 13" pan and set aside. Reserve the remaining bread crumbs for garnish.
In a medium bowl, whisk the evaporated milk until frothy. 2-4 minutes.
In another large bowl, whisk together cream cheese, sugar, and lemon juice until smooth. Add the thick jelly, then add the whipped evaporated milk.
Spread filling evenly over crust and cover with reserved graham cracker crumbs.
Cover and place in the refrigerator for at least two hours or overnight. Slice, serve and Enjoy!
