From Mom C.


1 can (12 oz) evaporated milk
1 package lemon gelatin
1 cup boiling water
2 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon cinnamon
1 stick butter or margarine
1/2 cup sugar
8 ounces cream cheese
2 teaspoons vanilla


  1. Pour milk into a small bowl. Put in freezer with beaters. Freeze until ice crystals form around edges.
  2. Dissolve gelatin in boiling water. Allow to cool.
  3. Combine cracker crumbs with 2 tablespoons sugar, cinnamon, and butter. Press 1/2 of the mixture into a 13×9 pan. Set the remainder aside.
  4. Beat icy milk until fluffy.
  5. Beat cream cheese and 1/2 cup sugar in a large bowl until light and fluffy.
  6. Add vanilla, gelatin, and milk. Beat on high for 2 minutes.
  7. Put in pan. Top with remaining cracker crumbs.
  8. Chill for 3 hours.

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