Ingredients:
2 small pkgs lemon jello
1 ½ cups hot water
1- 8 oz cream cheese
2 tsp vanilla
1 cup whipping cream
1 can evaporated milk (chilled)
1 cube margarine
40 small sections of graham crackers (= to 10 full size)
1 small can of crushed pineapple
Dissolve jello in water and chill until slightly thickened. Crush graham crackers and melt butter to make a graham cracker crust in dish (set aside in refrigerator.) Whip cream cheese, sugar, and vanilla together in one bowl. In another large bowl, whip whipping cream and evaporated milk together, add jello, and then cream cheese mixture. Set in refrigerator for a few minutes in bowl. Add pineapple and pour into dish lined with graham cracker crust. Set for several hours or overnight.
