Any Home Bakers Here?

[teaton]

Jello Pie: a recipe from the 70's.​

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Ingredients:

• 1 package jello ( [COLOR=FF0000]see notes below[/COLOR])
• 1 1/2 cups of hot water
• 1/2 cup sugar
• 1 can CHILLED evaporated milk ([COLOR=FF0000]see notes below[/COLOR])
• juice from 1 lemon ( or 2-3 TBS Real Lemon juice)
• graham cracker crumb crust

Directions:

• Mix jello, water, sugar and set aside.
• Whip milk til stiff, add lemon juice.
• Add the jello mixture.
• Pour into crust and chill to set.

I have only tried this a few times since receiving the recipe 30 years ago. And could never figure out what I was doing wrong, so it has set in my recipe files unused until yesterday. The first times I tried it I didn't pick up on the CHILLED milk - room temp milk will not whip at all. Years passed before another try - and by then I was unsure of what ONE PACKAGE or ONE CAN sizes were - but after yesterdays trial I am certain the jello should be the small package and the can of evaporated milk should be the small 5 oz size. ( I used Royal Jello 3 x 1.4 oz packages and a 12 oz can of milk - it's tasty but more volume than 2 pies crusts could hold.....so had to drink what was left over [COLOR=FF0000]TIPS: here's my additions to the recipe:[/COLOR]

1. If you want only one pie - use 2.8-3 oz jello or royal gelatin and a small - 5 oz can of milk.
2. If you want a lot, use 4.2-6 oz of regular type jello or royal gelatin and a large can of milk, 12 oz - makes 2 pies or a 13x7x2 pan size.
3. Chill the evaporated milk along with the beaters you will be using in the fridge. Use a mixing bowl large enough to later add the jello mixture.
4. The water should be at boiling ( microwave works well)
5. Dissolve the gelatin first and then add the sugar, stir til all dissolves. Set that bowl in fridge while whipping the milk.
6. Easiest is to buy the graham cracker crusts - but if you make your own you can pre-bake or not and chill in fridge for at least 30 minutes before adding filling.
7. Cool Whip or Whipped Cream topping is nice.

Does it matter what flavor you use? Just what you like or what? Do you have any suggestions?

 

[sunflour]

Does it matter what flavor you use? Just what you like or what? Do you have any suggestions?

Use whatever flavors you like, I just used strawberry, 'cause that's all I had on hand.

I think lemon or lime would be great.

 

[teaton]

Lemon or lime with a meringue topping, and a graham cracker pie crust -I bet that would be good!

 

[henny1129]

That Jello pie looks so good! I should get the ingredients to make it soon!

 

[ronott1]

That Jello pie looks so good! I should get the ingredients to make it soon!

My Mom made something like this when I was growing up. It is easy and tasty!

Light and Fluffy Lemon Jello Cheesecake

By Barb Witherspoon

• Prep Time: 15 mins
• Total Time: 2 hrs 15 mins
• Servings: 18

About This Recipe

"I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!"

Ingredients

• • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 6 ounces lemon Jell-O gelatin
  • 2 cups boiling water
  • 8 ounces cream cheese
  • 12 ounces evaporated milk, chilled

Directions

1. Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
5. In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour over Graham cracker crust.
8. Chill until firm.

 

[henny1129]

My Mom made something like this when I was growing up. It is easy and tasty!
Light and Fluffy Lemon Jello Cheesecake

By Barb Witherspoon

• Prep Time: 15 mins
• Total Time: 2 hrs 15 mins
• Servings: 18

About This Recipe

"I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!"
Ingredients

• • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 6 ounces lemon Jell-O gelatin
  • 2 cups boiling water
  • 8 ounces cream cheese
  • 12 ounces evaporated milk, chilled

Directions

1. Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
5. In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour over Graham cracker crust.
8. Chill until firm.

That's sounds amazing! I bet the lemon and graham cracker together tastes so good!

 

[sunflour]

My Mom made something like this when I was growing up. It is easy and tasty!

Light and Fluffy Lemon Jello Cheesecake

By Barb Witherspoon

• Prep Time: 15 mins
• Total Time: 2 hrs 15 mins
• Servings: 18

About This Recipe

"I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!"

Ingredients

• • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 6 ounces lemon Jell-O gelatin
  • 2 cups boiling water
  • 8 ounces cream cheese
  • 12 ounces evaporated milk, chilled

Directions

1. Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
5. In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour over Graham cracker crust.
8. Chill until firm.

Thanks for the Recipe, this sounds so tasty. Gonna try this one for sure.

 

[ronott1]

Thanks for the Recipe, this sounds so tasty. Gonna try this one for sure.

Until I was grown up and married, I thought this was what cheese cake was!

It is very tasty

 

[sunflour]

Until I was grown up and married, I thought this was what cheese cake was!

It is very tasty

We never had cheesecake when I was growing up....but folks used to make something like it that had pineapple in it that resembled cheesecake.

OH NO, now I'm gonna have to try to google that recipe

 

[cmom]

Everything looks so good. I didn't do much baking this season. I made some bread and Christmas cookies. I didn't decorate them this year, I just made them in different shapes and flavors.

"Happy New Year"​