You may also like
Ingredients
- 1 (3 ounce.) pkg. Jello (lemon)
- 1 c. warm water
- 1 (8 ounce.) pkg. cream cheese
- 1 can evaporated lowfat milk
- 1 c. sugar
Method
- Crust: Combine 1 1/2 c. (18 crackers) fine graham cracker crumbs, 1/4 c. sugar, and 1/2 c. melted butter.
- Mix well.
- Press firmly in unbuttered 8 inch pie pan.
- Bake in 350 degree oven about 8 min.
- Cold.
- Refrigerateevaporated lowfat milk in mixer bowl in freezer till ice crystals form around edge of bowl.
- Meanwhile, dissolve Jello in boiling water.
- Add in softened cream cheese to Jello and beat smooth with mixer.
- Set aside.
- Whip evaporated lowfat milk till stiff.
- Add in sugar and beat slowly till all sugar is dissolved.
- Pour Jello - cream cheese into whipped evaporated lowfat milk.
- Fold gently, but thoroughly.
- Pour in 3 (8 inch) pie pans with graham cracker crust.
- Cut in wedges or possibly squares and top with cherry or possibly blueberry pie filling.
