Ingredients
- 1 lemon balm leaves
- 550 gr pineapple
- 240 ml water
- 170 ml milk
- 130 gr graham crackers
- 230 ml cream cheese
- 100 gr sugar
- 55 gr margarine
- 1 package gelatin
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 quarter 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 177.0, fat 4.9g, 24.7% from fat per serving.
16 servings
