Summer Favorites: Old-Fashioned Frozen Cheesecake

I love summer.  Warm, sunny days, lazy days at the beach, family get-togethers....and the food!  Even with a fresh coating of snow on the ground, I can't help but think about hot dogs on the grill, pasta salads and cool desserts.  Over the next several weeks I plan to share some of our favorite summer recipes.

This frozen cheesecake recipe was given to my grandma by a missionary who was visiting.  It was a favorite of mine growing up and now I enjoy making this cool and refreshing dessert for my own family.

Old-Fashioned Frozen Cheesecake

Make ahead: Needs to freeze for at least 8 hours.

Crust:

1/2 cup brown sugar

1/2 cup butter, melted

30 graham cracker squares, crushed

    or 2 1/2 cups graham cracker crumbs

Filling:

1 pkg. (3 oz.) lemon jello

1 cup sugar

1 pkg. (8 oz.) cream cheese, softened

3 tbs. lemon juice

1 can evaporated milk

1.  Make jello according to package directions.  Chill until it starts to thicken (approx. 1 hour).  While jello thickens, put evaporated milk and mixing bowl in the refrigerator to chill.

2.  Make the crust: In a small bowl mix graham cracker crumbs, brown sugar, and melted butter.  With your hands {I use a back of a measuring cup}press 3/4 of the mixture into the bottom of a 9x13 pan.  Set the remaining graham cracker mixture aside.

 3.  Beat cream cheese, lemon juice and sugar together.  Add jello and beat on medium speed until well combined.

4. In a mixer with whisk attachment or hand mixer, beat evaporated milk in chilled bowl until light and fluffy.  

{It should look something like this.}

5.  Add cream cheese/jello mixture to whipped milk and mix on low just until combined.  Slowly pour into pan and sprinkle reserved crust on top.  Freeze for 8 hours or overnight.

This cheesecake is delicious plain:

Or make it extra-special with some blueberry sauce on top:

Note: This recipe is impossible to ruin {believe me, I have tried!}.  If for some reason the jello doesn't thicken or the milk doesn't whip up well, it will still make a delicious cheesecake with a slightly heavier consistency.