1 pk (small) sugar free lemon
-jello (regular lemon jello)
1 c Hot water
8 oz Evaporated milk, thoroughly
-chilled (I have used
-powdered milk which I just
-made a little stronger)
1 pk (8 oz) cream cheese
15 pk Equal (1 cup sugar) (up to
-20)
1 ts Vanilla
1 pk Graham crackers, crushed
1/3 c Melted margarine
1 c Crushed pineapple, drained
Dissolve gelatin in hot water and chill until syrupy. Beat the milk which
has been chilled for several hours until it forms stiff peaks. (The milk
which I made from powdered milk does whip up nicely) Beat the jello until
foamy and beat it into the milk. Cream the cheese with the Equal (sugar)
and vanilla. Fold into the beaten milk. Fold in the crushed pineapple.
Crush crackers fine and add the melted margarine. Press into a springform
pan. Pour the cheesecake mixture into the pan. Chill at least 4 hours.
Yields
1 Servings