Your family will love this scrumptous lemony and fluffy dessert — Lemon Cheesecake Pies

Lemon Cheesecake Pies

Ingredients:

1 — 12 ounce can evaporated milk
2 — 3 ounce packages lemon gelatin
2 cups boiling water
1 — 8 ounce package cream cheese, cubed
1 tablespoon lemon juice
1 cup sugar
4 — 9 inch graham cracker crusts

TOPPING:

1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar

Directions:

Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
In a large bowl, dissolve gelatin in boiling water.
Cool for 10 minutes.
Add cream cheese and lemon juice; beat until blended.
Set aside.
Beat chilled milk until soft peaks form.
Gradually add sugar.
Beat in gelatin mixture.
Pour into crusts.
Combine topping ingredients; sprinkle over pies.
Refrigerate for 4 hours or until set.