° 1 (12 ounce) can of steamed and cooled cloves milk
° 1⅔ cup Graham Rusk
° ½ cup confectioner’s sugar
° 6 tablespoons of margarine or melted butter
° 1 packet (3 ounces) of lemon gelatin or whatever flavor you prefer
° 1 cup boiling water
° 1 package (8 ounces) cream cheese
° 1 cup granulated sugar
° 4 tablespoons of fresh lemon juice or 2 teaspoons of vanilla extract
To start, shake the can of evaporated milk, then put it in the refrigerator until it cools well, for at least an hour. In a small mixing bowl, using a wire whisk, dissolve the gel in boiling water for one to two minutes. Set aside to cool to lukewarm. Gather up graham cracker crumbs, confectioners’ sugar and melted butter. Save a third of a cup of the mixture for garnish. Press the rest firmly into the bottom of an 11.5 x 7.5 inch plate or similar plate. Put it in the refrigerator or put it in the freezer until needed.
In another large mixing bowl and using a mixer, mix cream cheese with granulated sugar and lemon juice or vanilla until smooth and creamy. Whisk in cooled jelly until well mixed. Cool the mixture now. Shake the can of chilled evaporated milk again and pour it into another large mixing bowl.
Whisk on high speed until light and fluffy, 3 to 4 minutes. It should have the consistency of scrambled egg whites. Whisk in the cream cheese / jelly mixture. Pour the mixture over the cooled crust. Sprinkle the remaining crumb mixture over it. Cool for several hours before cutting into squares.
Note: You can use a larger skillet, such as 9 x 12 inches and the dessert will be thinner. If you have a lot of filling for the mini frying pan, pour it into small bowls and put it in the fridge for a quick and hearty snack.
Enjoy !
