Preparation:
Put cream cheese in bowl and let soften. Mix jello in bowl with hot
water. Let cool. Make pie crust with crushed graham crackers and
margarine. Put into buttered 9x2x12 inch baking dish; reserving 1/4 cup
for the top. Press down in baking dish. Cream the ceese, adding sugar
gradually, then add jello very slowly and mix thoroughly. Beat can of
evaporated skimmed milk in large bowl until fluffy with electric mixer.
Mix in jello mixture. Add drained pineapple, stir.* Add chopped lemon
balm leaves, and stir. Put in baking dish. Sprinkle remaining crumbs on
top. Refrigerate for at least 2 hours. |
