Recipe 287 - Jell-O Cake
Recipe 287 - Jell-O Cake
(by Nancy [Wynn] Swank - friend)
1 - 3oz. box Jell-O (your choice of flavor)
1 cup boiling water
1 large can Carnation evaporated milk (must be cold, so refrigerate it overnight)
2 TBSP lemon juice
8 oz. Philly cream cheese
1 cup sugar
Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter
In a bowl, add Jell-O and boiling water--stir until dissolved. As soon as it's cool enough, refrigerate until it starts to gel. In a mixer, combine evaporated milk and lemon juice--beat until stiff. Add the cream cheese, sugar and beat until smooth. Add the Jell-O to the batter and mix until smooth. In a separate bowl, add graham cracker crumbs and mix with melted butter. In a 9 x 13 x 2 cake pan, add the crumb mixture and smooth it out using the back of a spoon until bottom of cake pan is covered. Bake just the crust at 375 degrees for 12-15 minutes, or until it starts to brown a bit. Remove from oven and let it cool. Pour the batter into the crust. Refrigerate overnight before serving.
Continue to:
Other Recipes:
- 494 - Baked Custard
- 394 - Jell-O Cookies
- 447 - Stuffed Pork Chops
- 408 - Sugardoodle Cookies
- 402 - Old Fashioned Pot Roast
- 268 - Lemon Chiffon Cake
About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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