Ingredients
Scale
- 1 –3 ounce box of instant lemon jello mix
- 1 cup boiling water
- 3 cups of crushed graham crackers
- 1 stick butter, unsalted and melted
- 8 ounces of cream cheese, softened
- 5 tbsp lemon juice
- 1 cup granulated sugar
- 1 can evaporate milk or 1 ½ cups of heavy whipping cream
Instructions
- Add 1 cup of boiling water to the Jell-O mixture and stir until it is dissolved. Place in the fridge to thicken. Combine melted butter and 3 quarters of the crushed graham crackers.
- Mix well until you have a crumbly mixture. Press it into the bottom of a 9×13 baking dish to create the base layer.
- Add evaporated milk and heavy whipping cream to a mixing bowl.
- Beat with a handheld mixer until fluffy. In a second bowl, add lemon juice, sugar, and cream cheese.
- Beat until combined. Add the refrigerated Jell-O mix and gradually add the evaporated milk mixture.
- Transfer the filling over to the baking dish and garnish with the graham crackers.
- Let it sit in the fridge for 2 hours before serving.