20 to 30 graham crackers
1/4 cup butter, melted
1 tablespoon sugar
1 (3 oz.) package lemon gelatin
1 cup boiling water
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package cream cheese, softened
1 cup sugar
2 teaspoons vanilla
1 pint heavy cream, stiffly beaten
Directions: Roll out graham crackers; add melted butter and sugar. Spread on bottom of a 9x13 inch cake pan. Bake at 350°F for 8 to 10 minutes. Cool.
Dissolve lemon gelatin in boiling water. Cool slightly. Blend both packages of cream cheese and sugar well. Add gelatin slowly to cream cheese mixture and beat until smooth. Add vanilla and fold in whipped cream. Pour into crust and chill 8 hours or overnight. Garnish with chocolate shavings or fresh strawberries, raspberries, cherry, blueberry or any fruit. Makes 12 servings.
Notes: I have made this recipe for over 30 years.