Lemon-Pineapple Cream Dessert

By Tiller

Ingredients

• Crust:
• 22 double graham crackers, crushed
• 2 tbsp sugar
• 1/2 cup butter, melted
• 1/3 cup finely chopped pecans
• Filling:
• 1 (6oz) box lemon gelatin
• 2 cups boiling liquid (water & pineapple juice)
• 3 tbsp lemon juice
• 1 cup sugar
• 1 can evaporated milk
• 1 can crushed pineapple
• 1 (8oz) cream cheese, softened

Preparation

Step 1

Crust:
stir together graham cracker crumbs and sugar. Mix in melted butter, add nuts and mix well.
Press mixture firmly in bottom of 12x9x2 inch baking dish.
reserve 1/2 cup of crumb mixture for topping.

Filling: Dissolve gelatin in boiling liquid. Add lemon juice and sugar. Chill until mixture thickens the consistency of unbeaten egg whites.
Beat chilled evaporated milk until stiff. Whip thickened gelatin until fluffy. Combine two mixtures stirring only until blended. Beat cream cheese (softened) until fluffy. Stir in drained pineapple. Fold into gelatin mixture only until well blended.
Pour mixture over chilled crust and sprinkle reserved crumbs over top,
Allow at least 2 hours to set in refrigerator.
serves 10-12