Instructions:

No-Bake Lemon Cheesecake

2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) box lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 ounce) can evaporated milk
1 (16 ounce) can cherry pie filling

In a small bowl, mix the melted butter into the graham cracker crumbs. Press 2 cups of the crumb mixture into the bottom of a 9 x 13-inch pan. Save remaining crumbs for topping.

Dissolve the lemon Jell-O in boiling water and set aside to cool.

In a medium bowl, beat the cream cheese, sugar and vanilla extract together. Stir in the dissolved Jell-O and lemon juice.

In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan. Chill for 4 hours.

Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep leftovers refrigerated.