Constance
Master Chef
This recipe is from an older friend of mine, who passed some years ago.
Sis Johnson’s Refrigerator Cheesecake
Graham Cracker Crust:
Mix 2-1/2 cups graham cracker crumbs with 1-1/4 sticks melted butter. Press into pie pan.
Filling:
1 pkg lemon Jello
9 oz cream cheese
½ tsp grated lemon rind
½ cup sugar
1 pint whipping cream, whipped
1 tsp vanilla
Fix jello with ½ cup boiling water. Combine cream cheese with sugar. Mix with jello mixture. Whip cream with vanilla. Fold into cream cheese mixture. Pour into graham cracker crust. Top with Cool Whip and graham cracker crumbs. Refrigerate.
Sis Johnson’s Refrigerator Cheesecake
Graham Cracker Crust:
Mix 2-1/2 cups graham cracker crumbs with 1-1/4 sticks melted butter. Press into pie pan.
Filling:
1 pkg lemon Jello
9 oz cream cheese
½ tsp grated lemon rind
½ cup sugar
1 pint whipping cream, whipped
1 tsp vanilla
Fix jello with ½ cup boiling water. Combine cream cheese with sugar. Mix with jello mixture. Whip cream with vanilla. Fold into cream cheese mixture. Pour into graham cracker crust. Top with Cool Whip and graham cracker crumbs. Refrigerate.
