Tangy No-Bake Cheesecake

• (3 ounce) package lemon Jell-O gelatin↗1 package

  3 ounce

• cup ReaLemon juice↗1⁄4 cup
• cup boiling water3⁄4 cup
• (8 ounce) package softened cream cheese1 package

  8 ounce

• cup sugar↗1 cup
• ounces chilled evaporated milk↗13 ounces
• graham cracker crust (for 9 x 13 pan or 2 pie pans)

Step-by-step instructions

1. 1

   Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer.

2. 2

   In small mixing bowl combine the Jello, Reallemon and boiling water.

3. 3

   Set aside to cool.

4. 4

   In medium mixing bowl combine the cream cheese and sugar.

5. 5

   Whip with fork until fluffy.

6. 6

   Set aside.

7. 7

   In the chilled large bowl beat the evaporated milk until thick with mixer.

8. 8

   At low speed add the Jello mix and then the cream cheese mix.

9. 9

   Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.