This recipe for a light, cooling cheesecake has been in our family for years. You can vary the flavor of jello used to your taste.

Mrs. Bishop's Cheesecake

1 stick margarine, melted
20 squares crushed graham crackers
2 small packages lemon jello (sugar-free works fine)
1 cup hot water
8 oz cream cheese (regular or 1/3 less-fat NOT fat-free)
1 cup sugar
1 can evaporated milk, chilled overnight

Combine melted margarine and crushed graham crackers. Reserve 2/3 cup for topping and press remaining crumb mixture into the bottom of a 13x9 pan. Set aside. Mix jello with hot water. Let cool slightly. Meanwhile cream cream cheese with sugar. Set aside. Whip evaporated milk 'til soft peaks form. Gently fold into cream cheese mixture, then add cooled jello mixture, folding gently. Pour into prepared crust and sprinkle with remaining crumb mixture. Refrigerate for several hours before serving.