Low-Fat Pineapple Cheesecake

• 2 large graham cracker crusts
• 1 small Hawaiian pineapple Jell-O (sugar-free)
• 2 (16 oz.) cans crushed pineapple, drained (save juice)
• 2 (11 oz.) cans Mandarin oranges, drained (optional)
• 2 (8 oz.) pkg. Neufchatel (low-fat) cream cheese, softened
• 1 (15 oz.) carton Ricotta (skim) cheese
• 12 pkg. Equal
• 2 (8 oz.) cartons lite Cool Whip, thawed

1. Drain pineapple.
2. Reserve juice.
3. Combine 1 cup pineapple juice and Jell-O in saucepan; stir.
4. Cook over medium heat approximately 3 minutes, stirring.
5. Remove from heat and place in refrigerator to cool.
6. Drain Mandarin oranges.
7. Mix cream cheese and Ricotta cheese until smooth.
8. Add Equal; mix well.
9. Add cooled Jell-O mixture; blend until smooth.
10. Add well-drained pineapple and oranges.
11. Blend until smooth.
12. Add Cool Whip; blend until smooth.
13. Spoon into crusts.
14. Chill overnight or at least 6 hours.

graham cracker crusts, hawaiian pineapple, pineapple, mandarin oranges, cream cheese, cheese, equal, cartons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922711 (may not work)