Lemon Cheese Pie

Ingredients

• 16 graham crackers
• 2 Tbsp and 2 tsp reduced calorie oleo
• 12 c evaporated skim milk
• 1 eight 12 c serving size envelope low calorie lemon gelatin
• 1 c boiling water
• 2 c part-skim Ricotta cheese

Directions

1. Combine crumbs and oleo
2. Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate
3. Bake at 350 for 10 minutes or until crisp
4. Cool
5. Pour milk in medium size bowl cover and freeze until partially frozen 15 to 20 minutes Meanwhile in a small mixing bowl dissolve gelatin in boiling water Set aside
6. With electric mixer beat milk until thick and foamy Gradually beat in dissolved gelatin
7. Add 12 cup Ricotta cheese to gelatin mix and beat
8. Add remaining cheese beating until smooth Pour mix into cooled crust
9. Cover and refrigerate until set 3 hours