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Fluffy Cheesecake
Joan Stafen, Neillsville

1 small pkg. lemon Jello
1 cup boiling water
2 cups graham cracker crumbs
1 stick butter
1 Tbsp. sugar
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1 can Milnot, chilled

Dissolve 1 small packet of lemon Jello with boiling water. Set aside and cool. Mix graham cracker crumbs with butter and 1 Tbsp. sugar; set aside 1/2 cup of crumb mixture for topping. Pour rest into a 9x12x2-inch pan and pack down; chill. Mix cream cheese, 1/2 cup sugar, vanilla; add Jello and mix well. Beat Milnot until fluffy and add to cream cheese mixture; mixing well. Pour in pan and sprinkle remaining 1/2 cup of crumbs on top. Chill until set.

 

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