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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use sugar free gelatin, and Splenda for baking. Ingredients:
3 ounces lemon gelatin |
1 cup boiling water |
2 cups graham cracker crumbs |
1/2 cup butter or 1/2 cup margarine, melted |
1/4 cup chopped nuts (optional) |
1/2 cup sugar |
8 ounces cream cheese, room temperature |
12 ounces evaporated milk, chilled |
20 ounces crushed pineapple, drained |
1 teaspoon vanilla |
Directions:
1. Dissolve lemon gelatin in 1 cup boiling water.
2. Mix graham cracker crumbs, butter, and nuts. Press into a 13 x9 x2 pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
3. Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.
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