Shelly's Recipe

LIGHT AND FLUFFY CHEESECAKE

Category: Cheesecake

1 (3 oz) pkg lemon-flavored gelatin
1 cup boiling water
1 (8 oz) pkg cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 tall can (13 oz ) Milnot, whipped
3 cups Graham cracker crumbs (or less if desired)
1/2 cup butter, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill this until it is the consistency of an uncooked egg white
).
Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold in stiffly whipped Milnot (this can be done with and electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of the mixture on bottom and sides of a 9x13-inch pan (or larger).

Add filling and sprinkle with remaining
crumbs. Chill several hours or overnight.
Cut into squares and serve plain or garnished with fruit.