Lemon Cheesecake Pies
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:
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Ingredients for - Lemon Cheesecake Pies

1. 1 can (12 ounces) evaporated milk -
2. 2 packages (3 ounces each) lemon gelatin -
3. 2 cups boiling water -
4. 1 package (8 ounces) cream cheese, cubed -
5. 1 tablespoon lemon juice -
6. 1 cup sugar -
7. 4 graham cracker crusts (9 inches) -
8. Topping: -
9. 1 cup graham cracker crumbs -
10. 1/4 cup butter, melted -
11. 2 tablespoons sugar -

How to cook deliciously - Lemon Cheesecake Pies

1. Stage

Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.

2. Stage

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.

3. Stage

Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.

4. Stage

Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

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