Fluffy Cheesecake

• 1 can evaporated skim milk
• 1 (3 oz.) pkg. lo-cal lemon jello
• 1 c. boiling water
• 2 1/2 c. graham cracker crumbs
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/2 c. margarine
• 1 (8 oz.) lo-cal cream cheese
• 1/2 c. sugar
• 2 tsp. vanilla
• 4 drops yellow food coloring

1. Pour milk in deep small bowl. Put bowl and beaters in freezer until ice crystals form on the edge.
2. Dissolve jello in boiling water.
3. Cool to room temperature.
4. Combine crumbs, 2 tablespoons sugar, cinnamon and margarine.
5. Press 3/4 of mixture in 9 x 13-inch pan firmly.
6. Set aside.
7. Beat chilled milk on high speed until it's real fluffy.
8. In another bowl beat cheese and 1/2 cup sugar until creamy.
9. In cheese and sugar mixture, blend in jello, vanilla and food coloring.
10. Lastly, pour milk in mixture.
11. Beat for 2 minutes at high speed. Pour into pan with crumbs and top with remaining crumbs.
12. Chill for at least 3 hours.

milk, lemon jello, boiling water, graham cracker crumbs, sugar, cinnamon, margarine, cream cheese, sugar, vanilla, coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997641 (may not work)