Chiffon Cheese Cake

Ingredients

Filling

• 2 small boxes lemon Jell-O
• 1 small can crushed pineapple
• 1 large can Carnation milk
• 1 (8 ounce) package cream cheese
• 1 cup granulated sugar

Crust

• 30 Graham crackers
• 1/4 pound butter

Instructions

Filling

1. Mix 2 packages Jell-O with 1 cup boiling water; set aside to cool.
2. Drain juice off pineapple.
3. Chill and whip can of milk. Set in refrigerator to keep cold.
4. Cream cheese and sugar.
5. Add Jell-O mixture, then fold in whipped cream.
6. Add pineapple. This cake is just as good if you don't care for pineapple.

Crust

1. Crush crackers very fine. Mix with melted butter.
2. Pat half of crumbs in the bottom of a 9 x 13 inch pan; then cheese cake mixture, and top with remaining cracker crumbs.
3. Refrigerate.