Cheese Cake 2

One 12-ounce can evaporated milk, chilled
1 stick margarine (1/4 lb)
3 cups Graham cracker crumbs
One 3-ounce package lemon Jell-O
3 or 4 tablespoons lemon juice
1 cup boiling water
One 8-ounce package cream cheese
1 cup sugar

Refrigerate evaporated milk over night. Pour milk into large mixing bowl and put in freezer for 30 minutes before whipping. It's good for a few ice crystals to form around edge of milk. Melt margarine and combine with crumbs. Remove 1/3 cup for topping. Press mixture into three 8 inch pie plates or large casserole to form crust. Combine Jell-O with boiling water. Add lemon juice. Let cool to room temperature. Soften cream cheese and whip with sugar. Gradually combine Jell-O and cheese mixtures. Whip ice-cold milk until it holds stiff peaks. This may take several minutes.

Gradually fold Jell-O Cheese mixture into whipped milk. Fold carefully and gently until thoroughly combined. Do not heat.

Divide mixture evenly into crumb crusts. Sprinkle reserved crumbs over top. Refrigerate several hours or over night.

Serve 15.

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Cajun Country -- New Iberia, Louisiana