This is such a light, refreshing version of cheesecake ... so fluffy! It truly lives up to the "chiffon" part of its name. And, no baking is required! It is fabulous with blueberry pie filling on top, but can be left plain!
For the bottom crust:
30 square graham crackers (or 15 long, rectangle ones), crushed finely
1 stick melted butter
1 tbsp. powdered sugar
Dissolve 3 oz. of lemon Jello in 1 c. boiling water. Let cool.
8 oz. softened cream cheese
2 tsp. vanilla
1 c. granulated sugar
Whip 1 can of CHILLED evaporated milk with mixer until very frothy.
Pour over graham cracker crust. I sprinkle a little fresh lemon zest (grated) on top, but that is optional.
Refrigerate for 24 hours. Can be served with canned fruit topping or dry, fresh berries on top (or on the side) when ready to serve.