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Light Cheesecake

Kraft Memeber Recipe
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Makes: 10-12 servings Total Time: 3 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 pkg. (3 oz.) lemon sugar free Jell-O
  • 1 cup boiling water
  • 18 double cinnamon graham crackers, crushed
  • 1/2 cup melted margarine or butter
  • 3 oz. Philadelphia Cream Cheese, softened
  • 1/4 cup Splenda OR 1/3 cup sugar
  • 2 Tbsp. lemon juice
  • 1 tsp. dried lemon rind
  • 1 large can fat free condensed milk, chilled
  • 2 tsp. vanilla
make it
Dissolve the Jell-O in the boiling water and let cool while preparing the crust.

Crust: Mix together graham crackers and melted margarine and press into bottom of 9X13 inch pan, reserving 1 cup for on top.

Thoroughly mix the cream cheese, Splenda or sugar, lemon juice and rind together. Set aside.

In a large mixer bowl, whip the chilled evaporated milk with the vanilla until light and fluffy. Combine the gelatin and Philadelphia cream cheese mixture and add gradually to the milk mixture in the mixer continuing to whip it all together.

Pour into the graham cracker crust. Sprinkle the reserved crumbs on top. Cover and refrigerate for 2 hours before serving.
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