Lemon Cheese Pie
Ingredients
- 3 9-inch graham cracker shells or 1 9 x 13-inch cake pan
- 2 pkg lemon jello
- 8 oz cream cheese
- 1 c sugar
- 2 c hot water
- 1 large can evaporated milk chilled
- Cool Whip
Directions
- Dissolve jello in 2 cups boiling water
- Place in refrigerator until it starts to jell
- Meanwhile mix sugar and cream cheese Whip chilled milk in a chilled bowl
- Have Cool Whip ready
- Beat jello add everything to jello and mix well
- Pour into pie shells Chill before serving