Pineapple Whipped Cheesecake

Ingredients

• 1 cup fine Graham cracker crumbs
• 1/2 cup butter, melted
• 9 ounces crushed pineapple in heavy syrup (reserve syrup)
• 1 (3 ounce) box lemon gelatin
• 16 ounces cream cheese
• 1 cup instant non-fat dry milk

Instructions

1. Mix together Graham cracker crumbs and melted butter. Press on the bottom of a 9 inch square pan. Chill until needed.
2. Drain crushed pineapple, reserving liquid.
3. Prepare lemon gelatin according to package instructions, using the pineapple syrup for part of the liquid.
4. Cool mixture at room temperature. Do not refrigerate.
5. With an electric mixer on low speed, gradually beat gelatin mixture into 2 packages of cream cheese in a large bowl.
6. Chill mixture until thick but not set firm.
7. On high speed, beat instant non-fat dry milk into mixture, a little at a time. Mix until cream cheese is smooth and has no lumps. Volume should double in size.
8. Fold in crushed pineapple. Pour over Graham cracker crumb crust.
9. Chill until firm, about two hours.