Growing up my brother and I always got to pick what cake we wanted for our birthday. Jon, always chose Chocolate. Not me, I could live without chocolate but Cheesecake, now that's another story. I requested this cheesecake, with blueberry topping every year and now my kids do the same.
Here's the recipe:
1 package lemon jello
1 cup boiling water
Mix together and set in fridge long enough to cool and gel enough to whip (don't let it set firm)
1/4 lb. melted butter (1 stick)
2 Tbsp. powdered sugar
30 graham crackers, crumbled (or 1 box of crumbs)
Mix crust ingredients together and press into 9x13 pan.
2 8oz. Philadelphia cream cheese
1/2 cup sugar
2 tsp. vanilla
Cream these ingredients together, set aside.
1 13oz. can cold Milnot
Whip milnot until stiff in a large bowl (jello and cream cheese mixture will be added next).
It will not be as stiff as meringue, only partially formed peaks.
Next, grab your jello out of the fridge, it should be cool enough now. Whip it!
Add cream cheese mix and whipped jello to whipped Milnot, blend the three.
Pour into graham cracker crust and refrigerate overnight (at least 4 hours). One of my boys won't eat topping, the other likes blueberry and my husband wants cherry. All are wonderful but blueberry is definitely my favorite!