1½ packs (of three) in the 14.4 ounce box of Graham crackers, approximately 2 cups
¾ stick (3 ounces) butter
1 envelope (¼ ounce) gelatin, approximately 2 teaspoons
¼ cup cold water
1 14-ounce can sweetened condensed milk
¼ cup lemon juice
2 8-ounce packets cream cheese, room temperature
1 cup heavy whipping cream, whipped
Instructions
Base
Crumb the crackers in a blender or place them a plastic bag and use a rolling pin to crumb.
Mix the crumbs and melted butter and press into a non-stick 9-inch spring-form pan. (If you think it may stick, line the base and sides with parchment paper). Use the base of a measuring cup or similar item to compact the crumbs in an even layer on the base.
Bake at 350˚F for 10-15 minutes. Set aside to cool (see Notes).
Filling
Sprinkle the gelatin over the cold water and set aside for 2-3 minutes to sponge.
Set over a little hot (boiled and turned off) water, to clarify. (see Notes http://capepointpress.com/pineapple-cream/)
Mix the condensed milk with the lemon juice in a large bowl, until thick.
Add the cream cheese and beat for 2-3 minutes until quite smooth.
Add the gelatin and mix well.
Fold in the whipped cream.
Scrape onto the prepared base and refrigerate for 10-12 hours or overnight.
Decorate as wished or serve plain, with fresh berries and whipped cream.
Notes
It is not essential to bake the base, but I believe it is much improved by baking – both texture and flavor-wise.
Recipe by Cape Point Press at https://capepointpress.com/cream-cheese-fridge-tart/