No-bake lemon Jell-O cheesecake

No-bake lemon Jell-O cheesecake
Serves 16 to 24
Filling:
1 can (12 ounces) evaporated milk
1 (3-ounce) package lemon Jell-O
1 cup very hot water
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
8 ounces cream cheese, at room temperature
1 cup sugar
Crust:
9 whole graham crackers, crushed
1/4 cup sugar
1/2 cup butter, melted
Chill the evaporated milk in freezer for about 21/2 to 3 hours.
Add the Jell-O and lemon juice to the hot water and mix until all the Jell-O is dissolved completely. Stir in the lemon zest. Refrigerate until thick but not set, about 1 hour.
Meanwhile, prepare the crust. Mix the crushed graham crackers with 1/4 cup sugar and 1/2 cup melted butter. Press into the bottom of a 9-by-13-inch baking dish, reserving about 1 to 2 tablespoons of the crumbs to use as a topping. Set aside.
Once chilled, whip the evaporated milk on high until light and thick. Add 8 ounces softened cream cheese and 1 cup sugar. Whip until well mixed then fold in the Jell-O mixture and blend thoroughly. Pour into prepared crust and spread evenly. Sprinkle the reserved graham cracker crumbs over the top.
Refrigerate several hours or overnight.
Cut into squares and serve