8 oz Fat-free cream cheese;
-softened
11 oz Graham crackers; crumbled
-fine
1/4 c Margarine
1 pk Gelatin; lemon
1/2 c Sugar
18 oz Crushed pineapple; drained
6 oz Evaporated skimmed milk
1 c 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. Calories 177.0, fat 4.9g, 24.7% from fat per serving. 16 servings.
Yields
16 Servings