1-1/2 cup graham crumbs
4 tablespoons butter or margarine, melted
3 tablespoons sugar

Filling:

1 pkg. (85 g) lemon jelly powder
1 cup boiling water
2/3 cup evaporated milk
1 pkg. (250 g) cream cheese, room temperature
1/3 cup sugar

Garnish: 1 cup fresh strawberries
 
 

Makes 8 to 10 servings.

• Combine crumbs, butter and sugar. Press onto bottom of 9-inch square baking dish, reserving 3 tablespoons crumb mixture for top.
• Dissolve jelly powder in boiling water. Cool to room temperature. 
• Pour evaporated milk into plastic bowl and chill in freezer about 25 to 30 minutes.
• In a large bowl beat together cream cheese and sugar. Gradually stir in jelly. 
• Beat chilled evaporated milk until stiff, about 1 to 2 minutes and fold into cream cheese mixture. 
• Pour mixture over crumb crust, sprinkle with reserved crumbs and refrigerate until set.

Garnish with fresh strawberries.