1 lemon, 3 ounces Gelatina

1 cup of hot water

1 box of crushed graham crackers (equivalent to 3 cups), use more for a thicker crust, if desired.

1 stick of butter, melted

1 package of cream cheese (8 ounces)

1 cup of white sugar

5 tablespoons of lemon juice

1 can of evaporated milk that has been cooled in the refrigerator or 1 1/2 cups of heavy whipping cream.



Directions



Mix Jell-O in hot water. Chill until it thickens a bit.

Combine 3/4 of graham cracker crumbs with melted butter until mixed well. Press the mixture into the bottom of a 9 by 13-inch pan to create a crust. Keep the remaining crumbs to sprinkle over the dessert.

Whisk the evaporated milk or heavy cream until it becomes fluffy.

In another bowl, mix cream cheese, sugar, and lemon juice with a mixer until it's smooth.

Add firm Jell-O and gently combine with whipped evaporated milk.

Put the filling on the crust and sprinkle the remaining graham cracker crumbs on top.

Let it cool for at least 2 hours, or overnight if you prefer, and keep it covered in the fridge.