Grandma Obrey's Jello Cheesecake

This is a great summer dessert because it's pretty light.  Today I didn't have raspberry flavored jello, and my husband didn't want lime.  I used cherry instead, but I have to say it's not as good as the raspberry, lime, or lemon.  I will stick with them in the future.

I'm not sure the real name of this recipe, it seems like I've hear it called ice-box cheesecake or something like that.  This is my Grandma Obrey's recipe.

 Grandma Obrey's Jello Cheesecake

1 can evaporated milk, chilled overnight or put in the freezer (the colder it is, the more it whips)
3/4 c. boiling water
1 small package lemon, lime, or raspberry jello
1 (8 oz.) cream cheese (softened)
1 c. sugar
Graham cracker crust for 9"x13" pan. ( 1 1/2 c. crumbs mixed with 3/4 cube butter)


Dissolve Jello in boiling water, set aside to cool slightly.  Meanwhile, prepare the graham cracker crust in a 9"x13" pan.  Cream together cream cheese and sugar, and then add it to the Jello.  Mix well.  In a separate bowl, beat the evaporated milk until stiff peaks form.  Immediately  fold the thick milk into the jello and cream cheese mixture.  Pour on top of the crust and refrigerate until well set, about 2 hours.