Description
¼ lb. soft margarine or butter
15 whole graham crackers
1 pkg. lemon jello
8 oz. pkg. cream cheese (soft)
¾ cup sugar
1 tsp. vanilla
1 large can WELL CHILLED evaporated milk
1 can pie filling – blueberry or cherry
Crush 15 graham crackers and mix with ¼ lb. margarine or butter.
Spread and lightly pat down mixture in 9x13 glass baking dish.
Dissolve 1 pkg. lemon jello with 1 cup boiling water, let cool.
Blend 8 oz. pkg. cream cheese (room temp) with ¾ cup sugar and 1 tsp. vanilla.
Add cooled jello and blend 2 minutes. In a separate bowl, whip until thick (almost like whipped cream).
Add to cream cheese mixture and mix well.
Pour into crust.
Refrigerate at least 3 hours or overnight.
When ready to use, top with canned fruit.
Citation
“Jello Cream Cheese Pie,” Armenians of Whitinsville, accessed April 29, 2025, https://mail.armeniansofwhitinsville.org/items/show/1156.
Comments
Rhonda
Where does the evaporated milk come in?
Super User
That's a great question. In looking at other recipes it seems like the method is to once the jello has cooled and thickened, add it to the evaporated milk and whip up. And then add the cream cheese.
Rhonda Williamson
Thank you for your quick response. I speculated that there was a sentence omitted:
"In a separate bowl,
. . .*pour can of evaporated milk,*. . .
whip until thick (almost like whipped cream)."
Two options with possibly different results.