Lemon Cream Cheese Torte

• 1/2 cup butter, melted
• 2 1/2 cups graham crackers, crushed
• 4 tablespoons sugar
• 1 (12 ounce) can fat-free evaporated milk, chilled overnight
• 1 cup sugar
• 1 teaspoon vanilla
• 8 ounces cream cheese
• 3 ounces lemon Jell-O gelatin
• 1 cup hot water
• 1 (20 ounce) can cherry pie filling

1. Mix first 3 ingredients in a 9x13 pan.
2. Press down and micro on high for 2 to 2 1/2 minutes.
3. Cool.
4. Dissolve jello in hot water and chill until slightly thickened.
5. Cream sugar with cheese; add vanilla and jello; whip until well mixed.
6. Whip the cold milk until thickened and add to jello mixture.
7. Beat all ingredients with mixer until thick and smooth.
8. Pour into prepared graham crust in the 9x13 pan.
9. Refrigerate until set.
10. Top with pie filling.

butter, graham crackers, sugar, milk, sugar, vanilla, cream cheese, water, cherry pie filling

Taken from www.food.com/recipe/lemon-cream-cheese-torte-407791 (may not work)