Yield: 1 Cake
|2½ cup||Crushed graham crackers|
|1 \N||Stick oleo|
|¼ cup||For topping|
|1 small||Lemon jello|
|1 large||Philadelphia cream cheese|
|1 cup||Hot pineapple juice|
Bake crust at 375 degrees for 8 minutes Add hot juice to jello and stir until dissolved, let cool. Blend cheese, sugar and vanilla. Add cooled jello mixture and mix well.
Fold into WHIPPED Milnot and pour into crust. Chill.
Hint: Put Milnot in a Large bowl to whip.
Even if this is not the one it is light and wonderful. Rita