There’s nothing like one of Grandma’s recipes to bring back fond childhood memories.
Large family dinners around a loud and crowded table (or two).
Crock Pot Roast, Mashed Potatoes, Gravy, Green Beans, Rolls and one of Grandma Merritt’s Deserts.
Mom would put the roast on before church and Grandma would bring the desert.
Soda Pop Cake, Cheesecake, Hobo Cake with Chocolate Fudge Icing (Yumm!) just to name a few.
With our large and ever expanding group of family and friends,
Grandma usually made a double batch of whatever desert she brought up.
And…us kids would still argue over who deserved the last piece.
Good Times, Good Times! Makes my mouth water just thinking about it.
If you’re a Cheesecake Snob, you probably won’t enjoy this wonderfully, light fluffy desert.
But to us kids, it’s heavenly.
Grandma Merritt’s Cheesecake recipe has been around our family for probably 40 years.
I’m pretty sure she clipped it out of the newspaper somewhere down the line. (she was a clipper)
Since today would of been her birthday, I thought it’d be a great day to share.
Here’s her recipe, I actually have two (one just slightly different)
Grandma Merritt’s Cheesecake:
- 1 can chilled Milnut
- 2 packages of Lemon Jello
- 3 TBL Lemon Juice (optional)
- 1 tsp. Vanilla
- 1/4 lb. Graham Crackers
- 1 package softened Cream Cheese 8 oz.
- 1 Stick Oleo (butter or margarine)
- 1 1/2 c. Boiling Water
- 1 c. Sugar
- Roll graham crackers until fine.
- Melt oleo and pour over graham crackers, mix. Press into pan. Save 1/2 c. to put on top.
- Pour boiling water over Jello mix.
- Whip can of milnut until real stiff and add vanilla.
- Whip cream cheese and sugar together. Add lemon juice and jello mix and blend.
- Fold cheese and jello mix into whipped cream. Pour into pan. Sprinkle top with reserved graham cracker mix.
- Chill overnight.
Disclaimer: This project was created for and sponsored by Canvas Corp Brands.