Easy No Bake Lemon Cheesecake

This is a really easy recipe I found from Martha Stewart that I combined with a recipe found on Google.  The recipe was the dessert to round out our Jamaican night that took place last Sunday but since it wasn't Jamaican, I didn't include it under the Rice and Peas recipe.

INGREDIENTS
2 blocks cream cheese - softened to room temperature
Box of lemon jello
14 oz. can of sweetened condensed milk
1 tsp vanilla
1 Tbsp fresh lemon juice
4 oz Whipped topping


DIRECTIONS

1. In mixer, blend softened cream cheese until smooth and creamy.
2. Add in the condensed milk slowly, beating a little at a time.  Make sure you scrape the sides of the bowl so that both ingredients are mixed well.
3. Add in the vanilla and lemon juice.
4. Slowly add jello mix and whipped topping.  Mix until well combined.
5. Pour slowly into graham cracker pie crust.
6. Refrigerate for at least an hour and enjoy!

And if you want to be really adventurous and make your own graham cracker pie crust, here are the ingredients and the instructions...

1 packages (10 sheets) of graham crackers
1/4 cup sugar
6 Tbsp butter - melted

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.  You can also place the graham crackers in a food processor and process until fine crumbs form.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into pie pan, spreading it 1 1/2 to 2 inches up the side; press flat. 
4. Chill crust in freezer at least 10 minutes.

To brown the graham cracker crust:

1. Preheat oven to 375 degrees.
2. Place in oven for 5 minutes to slightly brown.
3. Remove from oven, fill with pie crust filling and enjoy!

Yes, it really was that easy!