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Fluffy Pineapple Cheesecake
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Crust:
1/2 cup (1 stick) butter
22 finely crushed graham crackers (2 cups)
Filling:
1 small box lemon gelatin
1 cup boiling water
1 cup granulated sugar
3 ounces cream cheese
1 small can crushed pineapple, drained
1 large can evaporated milk (almost frozen)
Juice of 1/2 lemon
Melt butter and add graham crackers. Press all but 1/2 cup of this mixture in a 13 x 9-inch dish.
Dissolve gelatin in water; cool. Cream sugar and cream cheese (a little of the cooled gelatin makes this easier). Whip canned milk, adding lemon juice; beat until very stiff. Mix gelatin and cream cheese mixture together. Add pineapple. Fold in whipped milk mixture. Pour into crumb-lined dish. Sprinkle remaining crumbs on top, adding 1/2 cup finely chopped nuts if desired. Chill.
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