Lemon Cheese Pie - cooking recipe

Ingredients

16 graham crackers
2 Tbsp. and 2 tsp. reduced calorie oleo
12 c. evaporated skim milk
1 (eight 1/2 c. serving size) envelope low calorie lemon gelatin
1 c. boiling water
2 c. part-skim Ricotta cheese

Preparation

Combine crumbs and oleo.
Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate.
Bake at 350\u00b0 for 10 minutes or until crisp.
Cool.
Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside.
With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin.
Add 1/2 cup Ricotta cheese to gelatin mix and beat.
Add remaining cheese, beating until smooth. Pour mix into cooled crust.
Cover and refrigerate until set (3 hours).