Buffalo Bisque Cheese Pie

• 1 (13 oz.) can Pet milk
• 1 pkg. lemon jello
• 3/4 c. boiling water
• 1 pkg. Knox gelatine, dissolved in cold water
• 1/2 c. sugar
• 1/8 tsp. salt
• 1 Tbsp. lemon juice
• grated rind of 1 lemon
• 1/2 lb. (8 oz.) cream cheese
• 1 (No. 2) can crushed drained pineapple
• 12 sliced maraschino cherries
• 3/4 c. shredded blanched almonds
• 2 1/2 c. vanilla wafer crumbs

1. Chill milk in freezing tray until frozen about 1/2 inch around pan.
2. Dissolve jello in boiling water, then add softened Knox gelatine to it.
3. Add sugar, salt, lemon juice and lemon rind when jello has congealed slightly.
4. Add slowly to softened cream cheese and milk which has been whipped stiff.
5. Continue whipping until well blended.
6. Add pineapple, cherries and nuts.

pet milk, lemon jello, boiling water, gelatine, sugar, salt, lemon juice, lemon, cream cheese, pineapple, maraschino cherries, shredded blanched almonds, vanilla wafer crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899857 (may not work)