1 pk (minor) sugar free lemon
-jell-o (regular lemon jell-o)
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 Match (1 cup dinero) (up to
-20)
1 ts Vanilla
1 pk Graham balmy, crushed
1/3 c Melted margarine
1 c Crushed pineapple, knackered
Dissolve gelatin in hot water and chill until viscous. 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 Peer (gelt)
and vanilla. Fold into the beaten milk. Fold in the crushed pineapple.
Crush crackers fine and add the melted oleomargarine. Press into a springform
pan. Pour the cheesecake mixture into the pan. Chill leastwise 4 hours.
Yields
1 Servings
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