Title: 24-Hour Cheese Cake
Categories: Desserts
Yield: 1 Servings

Crust:
30 Graham cracker crumbs
1/4 lb Margarine; melted
1 tb Sugar

Recipe by: Mary Mihalek
Filling:
8 ounces cream cheese
16 ounces crushed pineapple
2 teaspoons vanilla
1 cup sugar
1 large evaporated milk, canned & chilled
1 package lemon jello
1 cup boiling water

Dissolve jello in water; let cool. Mix cream cheese, sugar, and vanilla.
Beat milk till thick and foamy. Fold cooled jello, cheese mixture, and
whipped milk thoroughly and pour into graham cracker crust. Chill 24
hours.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip