Milnot Cheesecake - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 to 2 c. well-drained crushed pineapple
1 (13 oz.) can Milnot
3 c. graham cracker crumbs
1/2 c. melted oleo

Preparation

Dissolve gelatin in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla.
Add pineapple.
Add gelatin and blend well.
In large cold bowl, whip Milnot until stiff.
Fold Milnot into gelatin mixture.
Mix graham cracker crumbs and melted oleo.
Pack 2/3 of crumb mixture on bottom and sides of 9 x 13-inch pan.
Add filling and sprinkle with remaining crumbs.
Chill overnight.
Cut into squares and serve.