Light and fluffy cheesecake. It is my sister’s favorite!
Mix graham crackers crumbs, 1/4 cup sugar and melted margarine. Press into a 13×9 dish. Save a little to garnish the top of the cheesecake.
Make the lemon jello and put it in the fridge until it is at a soft jelled stage.
Beat chilled Milnot until stiff. Set aside.
Beat cream cheese, remaining 1 cup sugar, lemon juice and vanilla.
Go back to the Milnot and slowly combine with the soft jelled stage jello. Fold in the cream cheese mixture.
Pour over the graham cracker crust and garnish the top.
Chill until set.
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This is wonderful! Thanks so much for posting it.
I didn’t have Milnot so I used a can of skim evaporated milk.
It reminds me of a cheesecake my grandmother used to make, except hers had pineapple in it. I always wondered what it might be like without the pineapple. Yum!
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
8 Comments
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Rachlk on 7.3.2010
I made MeMe’s Cheesecake tonight with PET evaporated milk and I’m sad to say it wasn’t very good. It looked good, but had no flavor. Maybe the Milnot is a what makes this cheesecake – I didn’t have that. It just seemed like something was missing…
carly100 on 6.24.2010
I forgot to say . . . Milnot is something more common in the southern US.
Evaporated milk is a fine substitute, sweetened condensed milk would be overly sweet (and I’m not sure it whips like evaporated milk does).
ibdianem929 on 6.21.2010
I’m pretty sure Milnot is an evaporated milk…like Pet Milk.
I can’t imagine trying to whip condensed milk…especially if it’s chilled. You’d probably need a chisel to get it out of the can!
Rachlk on 6.20.2010
http://www.milnotmilk.com
It sounds like it’s evaporated milk.
Annie Woods on 6.20.2010
is it maybe a condensed milk?