Pineapple Cheesecake

• 12 oz (336 grm). block cream cheese
• 1 6 oz (168 grm). package lemon jello
• 1 can COLD evaporated milk
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) vanilla
• 1 16 oz (448 grm). can crushed pineapple
• 1/2 cup (125 ml) water
• 1 graham cracker crust

1. Mix jello with 1/2 cup (125 ml) hot water until dissolved.
2. Add cream cheese and vanilla.
3. Beat can of COLD evaporated milk using mixer until really whipped.
4. Add sugar.
5. Pour into jello mixture.
6. Pour into graham cracker crust.
7. Refrigerate for at least 1 hour or more.

cream cheese, lemon jello, cold evaporated milk, sugar, vanilla, pineapple, water, graham cracker crust

Taken from online-cookbook.com/goto/cook/rpage/0015B8 (may not work)