Recipes

Instructions:

1.  Place Fruitfull® bar in microwaveable container and microwave on high for 2 minutes.  Remove stick and discard.

2.  Place can of Milnot in freezer to cool.

3.  Boil 1 cup of water and add to the melted Fruitfull® bar.

4.  Dissolve lemon Jell-O in lime/water mixture.  Let this mixture sit on the counter and cool.

5.  Melt butter and add graham crackers to it.  Stir until coated.  Pat down on bottom of 9 x 13 cake pan and bake in 325-degree oven for 10 minutes.  Remove and cool.

6.  Once the Jell-O mixture is cool, cream the cream cheese with the sugar.  Add Jell-O mixture to cream cheese and whip until smooth. 

7.  In a separate bowl, whip the chilled Milnot until frothy.  Add to cream/cream cheese mixture and whip until fully blended.

8.  Pour on top of graham cracker crust.  Chill in refrigerator at least 2 hours.

Recipe submitted by:
Judy Clark
Indiana

Adapted from recipe:  Favorite Recipes 1969-70, Beta Kappa Chapter of Tri Kappa by Martha Flora