Miracle Cheese Cake
Until I was grown, this was pretty much
the only kind of cheesecake that I knew. My mom found the recipe
somewhere and made it often. It uses a can of Milnot, a type of
evaporated milk that had the butterfat removed and replaced with
vegetable oil. It was cheaper than regular canned milk for that
reason. Mama used it a lot. If you have an aversion to that sort of
thing, you can used regular evaporated milk instead. The taste will
be pretty much the same.
1 3-oz package of lemon flavored
gelatin
1 cup boiling water
1 8-oz package of cream cheese or 3
3-oz packages, softened
2 tbsp lemon juice
1 cup sugar
1 13-oz can of Milnot or evaporated
milk, whipped
3 cups graham cracker crumbs
½ cup (1 stick) butter, melted
1 can cherry pie filling (or other
fruit pie filling or just leave it bare)
Dissolve the gelatin in the boiling
water, chill until slightly thickened. Mix the graham cracker
crumbes with the butter and mix well, then press into the bottom or a
9x13 inch pan and set aside. Beat the cream cheese, suar and lemon
juice until fluffy. Next stir in the thickened gelatin and blend
well. Finally, fold in the whipped Milnot. Spoon this into the
prepared crust and chill for at least 3-4 hours. When firm spread
the top with cherry pie filled. Cut into squares to serve. You
could also place the filling mixture into pre-made graham cracker
crusts. This stuff is addictive!
