Pineapple Cheat Cake

• 1 (20 oz.) can crushed pineapple in natural juice
• 1 envelope Knox gelatine
• 1/2 c. skim milk
• 1 (8 oz.) Neufchatel cream cheese
• 1 tsp. vanilla
• 1/4 tsp. lemon juice
• 2 egg whites
• 4 pkg. Equal

1. Drain pineapple and reserve one cup of juice (add water to make one cup).
2. In saucepan, mix gelatine, milk and juice.
3. Cook over low heat, stirring constantly, to dissolve gelatine.
4. In large bowl, beat cheese until smooth and fluffy.
5. Gradually beat in hot gelatine, vanilla and lemon juice.
6. Chill until mixture holds a kiss shape when dropped from a spoon.
7. Beat egg whites until stiff. Add Equal.
8. Fold egg whites and drained pineapple into cheese filling mixture.
9. Turn into 9-inch pie plate or spring-form pan. Chill until firm (3 to 4 hours).

pineapple, gelatine, milk, cream cheese, vanilla, lemon juice, egg whites, equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028130 (may not work)