Lemon Icebox Pie with Cream Cheese

1 . Stage

Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.

2 . Stage

Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.

3 . Stage

Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.

4 . Stage

While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.

5 . Stage

Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.

6 . Stage

Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.

7 . Stage

Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.