Mousse Cheesecake - Sugar Free

• 2 cups graham cracker crumbs
• 12 cup margarine, melted
• 1 ounce unflavored gelatin (1 envelope knox brand)
• 14 cup water
• 24 ounces fat free cream cheese, softened (3 packages)
• 1 18 cups Splenda granular (or 30 pkg. of equal)
• 5 ounces evaporated milk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 12 cups fat free whipping cream (I used fat free cool whip)

1. Combine graham cracker crumbs with margarine.
2. Press onto bottom and.
3. up sides of 9" spring form pan or 9 X 13 pan; chill.
4. In small saucepan, sprinkle gelatine over cold water; let stand 1 minute.
5. Stir over low heat until completely dissolved, about 3 minutes; set aside.
6. In large bowl, beat cream cheese with splenda until fluffy, about 2 minutes.
7. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes.
8. Gradually beat in gelatine mixture and vanilla until thoroughly blended.
9. Fold in whipped cream.
10. Pour into crust; chill 8 hours or overnight.

graham cracker crumbs, margarine, unflavored gelatin, water, cream cheese, splenda, milk, lemon juice, vanilla, whipping cream

Taken from www.food.com/recipe/mousse-cheesecake-sugar-free-338412 (may not work)