287 - Jell-O Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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287 - Jell-O Cake
(by Nancy [Wynn] Swank - friend)
1 - 3oz. box Jell-O (your choice of flavor)
1 cup boiling water
1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight)
2 TBSP lemon juice
8 oz. Philly cream cheese
1 cup sugar
Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter
In a bowl, add Jell-O and boiling water--stir until dissolved. As soon as it's cool enough, refrigerate until it starts to gel. In a mixer, combine evaporated milk and lemon juice--beat until stiff. Add the cream cheese, sugar and beat until smooth. Add the Jell-O to the batter and mix until smooth. In a separate bowl, add graham cracker crumbs and mix with melted butter. In a 9 x 13 x 2 cake pan, add the crumb mixture and smooth it out using the back of a spoon until bottom of cake pan is covered. Bake just the crust at 375 degrees for 12-15 minutes, or until it starts to brown a bit. Remove from oven and let it cool. Pour the batter into the crust. Refrigerate overnight before serving.
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