You'll never know this is a sugar-less dessert! It is a scrumptious cross between lemon mousse and lemon cheesecake. Follow the diabetic version at
In a small bowl, dissolve lemon jello in boiling water. Place in refrigerator until it starts to thicken. Place the can of evaporated milk in the freezer, along with the large mixing bowl, to chill. When jello begins to thicken (about the consistency of egg whites) and milk is chilled, proceed with recipe.
In the chilled large mixing bowl, mix the well chilled evaporated milk and vanilla and beat until stiff peaks form. Fold in the Jello/cream cheese mixture and beat at low speed until well blended, scraping the sides of the bowl often. Since all the ingredients are white, it is hard to tell if the Jello is well distributed, so blend thoroughly.
Low-fat variation: Use fat-free evaporated milk and light cream cheese (in the 8 oz package, NOT the fat-free version in the tub).
Diabetic variation: Use sugar-free Jello and substitute 12 packets of Equal for the sugar.