Milnot Cheesecake

• 1 (3 ounce) package lemon Jell-O gelatin
• 1 cup boiling water
• 1 (8 ounce) package cream cheese
• 1/2 cup sugar
• 1 can crushed pineapple, drained
• 1 teaspoon vanilla
• 1 2/3 cups Milnot evaporated milk, whipped
• 3 cups graham crackers, crumbs
• 1/2 cup melted butter
• 1 envelope knox gelatin

1. Dissolve jello in boiling pineapple juice and water to equal 1 cup.
2. Chill until slightly thickened.
3. Cream together cheese, sugar and vanilla.
4. Add jello and blend well.
5. Fold in stiffly whipped Milnot.
6. Add crushed pineapple and mix well.
7. Mix graham crackers and melted butter together.
8. Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
9. Add filling and sprinkle with remaining crumbs.
10. Chill several hours or overnight.

boiling water, cream cheese, sugar, pineapple, vanilla, milk, graham crackers, butter, gelatin

Taken from www.food.com/recipe/milnot-cheesecake-90292 (may not work)