Light Cream Cheesecake – Pink Fluffy Stuff
*Instructions for doubling at the bottom.
1 T. Powdered Sugar
1 3oz Pkg J-ello – Strawberry
1/2 C Hot Water
1 8oz Cream Cheese (allow to come to room temperature)
3/4 C Sugar
2 t. Vanilla Extract
1 Can Milnot
Mix together butter, graham crackers, and powdered sugar. Press all but 1/2 cup of the graham cracker mixture into the bottom only of a 9×9 inch pan. Set this into the refrigerator to chill.
In a small bowl, combine J-ello and water and mix until all J-ello is dissolved. Set aside and allow to come to room temperature.
In another bowl, cream together cream cheese, sugar, and vanilla until smooth and creamy.
Mix together J-ello and cream cheese mixture.
Pour the can of Milnot into a mixing bowl and whip using beaters until stiff peaks can be formed.
Add J-ello mixture to the whipped Milnot by gently folding until fully incorporated.
Pour over chilled graham cracker crust, and sprinkle on the remaining crumbs. Chill at least two hours, but can be made the day before.
* To put this in a 9×13 sized cake pan simply increase graham cracker amount to 2 to 2 1/2 cups and double all other ingredients.