Lemon Cheese Chiffon

1 12 oz. can evaporated low-fat milk
1 1/2 cups graham cracker crumbs
1/4 cup margarine, melted
2 tablespoons sugar
2 3 oz. packages Jello, lemon flavored
1 cup boiling water
2 8 oz. packages non-fat cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice and 1 teaspoon grated lemon peel
mint leaf
maraschino cherries

Place evaporated milk in mixing bowl. Place bowl and beaters in freezer to chill. It is best if ice crystals begin to form on sides of bowl. Prepare other ingredients while milk is chilling.

Mix together graham cracker crumbs, melted margarine, and 2 tablespoons sugar. Press into bottom of 9×13 pan.

Add Jello to boiling water and stir until Jello is dissolved. Chill until Jello begins to set.

Beat together 3/4 cup sugar with cream cheese until smooth. Add Jello and beat until airy.

Add lemon juice and peel to icy evaporated milk and beat until thick and frothy. (NOTE: Whipped evaporated milk will never be as stiff as whipped cream.. Be careful not to over beat) Fold milk into cream cheese mixture. Spoonmixture into crumb lined pan. Chill until set. Garnish with cherry, mint leaf, and lemon peel.

LOW-FAT NOTE: Substituting lite cream cheese will produce a richer flavor and add 6 additional grams of fat per serving (12 total); regular cream cheese will add 13 additional grams per serving and the richest flavor.