Lemon Cheesecake Pies

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) cream cheese, cubed
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 4 graham cracker crusts (9 inches)
  • TOPPING:
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar

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Directions

  • Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
  • In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
  • Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.
  • Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
Nutrition Facts

1 piece: 214 calories, 10g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 29g carbohydrate (24g sugars, 0 fiber), 3g protein.

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