Pineapple Cheese Cake

• 1 pkg. lemon Jell-O
• 1 c. hot water
• 1 tall can evaporated milk
• 1 (8 oz.) pkg. cream cheese
• 1 c. sugar
• 1 tsp. vanilla
• 1/2 lb. graham crackers
• 1/4 lb. margarine
• 1 (heaping) Tbsp. powdered sugar
• 1 c. crushed pineapple, drained

1. Dissolve Jell-O in hot water and chill until syrupy.
2. Beat milk, which has been chilled several hours, until it forms stiff peaks.
3. Beat syrupy Jell-O until foamy, then beat it into the milk.
4. Cream cheese with sugar and vanilla; fold into beaten milk. Fold in crushed pineapple.
5. Crush crackers fine; add powdered sugar, then melted margarine.
6. Sprinkle 1/2 crumbs in a large rectangle pan.
7. Pour in cake mixture and top with remaining crumbs.
8. Chill at least 4 hours.
9. Makes 12 servings.

lemon jello, water, milk, cream cheese, sugar, vanilla, graham crackers, margarine, powdered sugar, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581210 (may not work)