1-3 ounce box instant lemon jelly mix
1 cup boiling water
3 cups crushed graham crackers
1 stick of unsalted, melted butter
8 ounces cream cheese, softened
5 tablespoons of lemon juice
1 cup granulated sugar
1 can evaporated milk or 1 ½ cups heavy whipping cream
Combine jelly powder mixture with 1 cup boiling water, stir until dissolved
Chill in refrigerator until slightly thickened.
Mix ¾ of the crushed graham crackers with the melted butter
Press into the bottom of a 9 x 13 baking dish
Save the remaining crumbs to use as garnish
Beat heavy whipping cream or evaporated milk until light and fluffy
In another bowl, beat cream cheese with sugar and lemon juice until completely smooth
Add the thickened jelly and mix slowly with the whipped evaporated milk.
Spread the filling over the prepared crust and sprinkle the remaining crumbs on top
Refrigerate for two hours before serving.
Amount per serving:CALORIES: 80 | TOTAL FAT: 14g | SATURATED FATS: 12g | TRANS FAT: 2g | CHOLESTEROL: 80mg | CARBOHYDRATES: 140g | SUGAR: 28g | PROTEIN: 10g