Serving Size : 16
8 ounces fat-free cream cheese -- softened
11 ounces graham crackers -- crumbled fine
1/4 cup margarine
1 package gelatin -- lemon
1/2 cup sugar
18 ounces crushed pineapple -- drained
6 ounces evaporated skimmed milk
1 cup boiling water
lemon balm leaves -- *optional
Put cream cheese in bowl and let soften. Mix jello in bowl with
hot water. Let cool.
Make pie crust with crushed graham crackers and margarine. Put
into buttered 9x2x12 inch baking dish; reserving 1/4 cup for the
top. Press down in baking dish.
Cream the ceese, adding sugar gradually, then add jello very
slowly and mix thoroughly. Beat can of evaporated skimmed milk
in large bowl until fluffy with electric mixer. Mix in jello
mixture. Add drained pineapple, stir.*
Add chopped lemon balm leaves, and stir. Put in baking dish.
Sprinkle remaining crumbs on top. Refrigerate for at least 2
hours
Posted by Karen
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