Great summer dessert! Light, a bit lemony, very refreshing! This is the second time I’ve made this recipe, just perfect for summer days!

I also remember it without cream cheese. Did you try it both ways? Did it work, which is better?
Sue Madonna

Then feel free to bake it.

I’m wondering the same thing because I really feel that it should be baked first, not only for consistency but it also gives the crust a better flavor baked

The original recipe I believe was from WW2 Era, as my mother-in-law and my family also, made this. It was called the Milnot Lemon Cheesecake. Minot was the key ingredient. It is different than evaporated milk. Suddenly, after making this for over 50 years myself, the cheesecake was not coming out right. The Milnot would not make stiff peaks. This cheesecake is supposed to have a light and fluffy filling that smooshes into nothing in your mouth…light and airy. No matter what I did, the flavor was sort of there using regular evaporated milk, but it was less than half the volume, and more like pudding, not light and fluffy.

After at least 4 calls to the Milnot people, they finally admitted that with the government not allowing any partially hydrogenated fat in foods, they had to change the Milnot formula, and said it No longer whips. They should have stated that right on the can! You may find ways to get it fluffy, but it will never equal the original Milnot recipe. Substituting whipping cream will not produce the same cheesecake either.

This is a recipe I’ve been looking for, for several years now! I’m sure Wool Worths made this too! Not denying that! Just never c had a piece there!
My mother had this recipe on the back b of a lemon jello box! I’ve definitely seen it, but can’t find it now!
The only difference between the two is, my mom’s recipe didn’t call for cream cheese! I’m going to try it that way and see which one I like better! Without the cream cheese, I think it would be a lot lighter! It was always a great summer desert! Cathy Lindsey

Just made this. I’m not sure I can wait overnight to eat it. I licked the spatula and beaters and thought it was fabulous. My evaporated milk whipped up very nicely. I did notice store had 2% option so perhaps people who are having problems with this step got the lower fat content? I never imagined I’d love a dessert made with evaporated milk and jello but this is delicious.