• 1 cup crushed graham crackers (usually 16)
  • 1/2 cup melted butter
  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • 1 package softened unflavored gelatin (in 1/4 cup cold water), dissolve over hot water
  • 8 ounces cream cheese
  • 1 (14 ounce) can Eagle Brand sweetened condensed milk
  • 1 teaspoon vanilla
  • Grated rind of 2 lemons
  • Directions

    Mix crushed crackers with the melted but. Press 2/3 cup into the bot tom of a 9x13-inch baking pan. Reserve the rest. Mix cream and juice and beet until thick. Beat gelatin into cream cheese and the Eagle Brand milk. Then fold in whipped cream with lemon juice and add the vanilla. Pour into cracker-lined pan and refrgerate overnight. Sprinkle grated lemon rind on top. Cut into 1-inch square. Coat sides in reserved crumbs, leaving top with just lemon rind.

    Yield: 36 squares

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