1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 cup boiling water
1 (8 ounce) package cream cheese, softened1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can cold evaporated milk
1 (9 inch) graham cracker crust
Directions
Dissolve strawberry gelatin in boiling water in a bowl; cool in the refrigerator until thick, but not set for about 20 minutes.
Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin milk mixture to form cheesecake filling.
Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into the crust. Refrigerate until cake is set, at least 3 1/2 hours.
Cook's Note
The original recipe said to stir the evaporated milk until it formed thick peaks. Mine never formed any peaks, so I finally stopped mixing and continued with the recipe. It worked just fine.
