Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust: mix all ingredients together and press into bottom of a 9-inch springform pan. filling: in a small pot add water to gelatin, stir over low heat until completely dissolved and clear. beat cream cheese and sugar with a mixer, on medium speed until blended. gradually add gelatin mixture, then milk and juice. cool in fridge until slightly thickened. fold in whipped cream and pour over crust. put in fridge without topping. let set until firm, flavour comes out really only after 24-hours. then add topping of choice fresh or canned.

Target recipe: before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer. in small mixing bowl combine the jello, reallemon and boiling water. set aside to cool. in medium mixing bowl combine the cream cheese and sugar. whip with fork until fluffy. set aside. in the chilled large bowl beat the evaporated milk until thick with mixer. at low speed add the jello mix and then the cream cheese mix. pour into 9 x 13 graham cracker crust or 2 9" pie crusts.