Amount
Ingredient
Preparation



8
ounces
cream cheese

fat-free, softened



11
ounces
graham crackers

crumbled fine



1/4
cup
margarine





1
each
gelatin

package, lemon



1/2
cup
sugar





18
ounces
pineapple

crushed, drained



6
ounces
milk

evaporated, skim



1
cup
water

boiling



1
x
lemon balm leaves

optional

 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.

Calories 177., fat 4.9g, 24.7% from fat per serving. 

16 servings