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 1/4 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. Recipe by: bjs Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 16|
|Calories from Fat: 121 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 1.7mg||1 %|
|Sodium 368.9mg||13 %|
|Potassium 106.6mg||3 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 42.9g|
|Protein 4g||6 %|
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Calories per serving: 306
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