Source:

Phyllis

Serves/Makes:8

Ingredients

• 12 oz (336 grm). block cream cheese
• 1 6 oz (168 grm). package lemon jello
• 1 can COLD evaporated milk
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) vanilla
• 1 16 oz (448 grm). can crushed pineapple
• 1/2 cup (125 ml) water
• 1 graham cracker crust

Preparation

• Mix jello with 1/2 cup (125 ml) hot water until dissolved.
• Add cream cheese and vanilla.
• Beat can of COLD evaporated milk using mixer until really whipped.
• Add sugar.
• Pour into jello mixture.
• Pour into graham cracker crust.
• Refrigerate for at least 1 hour or more.

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