Grandma Mary’s Cheesecake
“This light, fluffy cheesecake was always a favorite when we visited Grandma Mary.” – Lisa Lowe, Marketing Dept.
1 3/4 cups graham cracker crumbs (26 squares)
1 tablespoon powdered sugar
1/4 cup (or 1 stick) margarine or butter, melted
12 ounces cream cheese
2 teaspoons vanilla
1 large package lemon jello
1 cup hot water
1 cup evaporated milk (chilled for 24 hours)
Toppings for flag design:
Roll out graham crackers into fine crumbs. Add powdered sugar and melted magarine or butter. Mix well. Pat crumb mixture in a 12x8x2-inch pan (save some of the crumb mixture for the top if desired). In a bowl, dissolve lemon jello in hot water. Let cool in the refrigerator until the mixture gels, but is not stiff. Remove from refrigerator and whip; set aside. In a small bowl, cream the vanilla and cream cheese together. Add the cream cheese mixture to the whipped jello and beat. Whip the chilled evaporated milk and add to the jello mixture. Pour over the graham cracker crust. Sprinkle the remaining graham cracker mixture over the top and chill, or decorate the top using blueberries, whipped cream, and maraschino cherries, or other fruit as desired.