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Lemon Cheesecake


  • 1 (3 ounce) box sugar-free lemon gelatin
  • 1 cup boiling water
  • 1 (8 ounce) package lite cream cheese
  • 1 teaspoon vanilla extract
  • 1 (13 ounce) can Milnot, whipped
  • 2 (9-inch) Graham cracker crusts


  1. Dissolve gelatin in water.
  2. Chill until thick, but not set.
  3. Cream cheese and vanilla extract together.
  4. Blend in gelatin.
  5. Whip chilled Milnot and fold into the gelatin mixture.
  6. Pour into crusts and refrigerate until set.

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