Jello Cream Cheese Pie

Description

¼ lb. soft margarine or butter
15 whole graham crackers
1 pkg. lemon jello
8 oz. pkg. cream cheese (soft)
¾ cup sugar
1 tsp. vanilla
1 large can WELL CHILLED evaporated milk
1 can pie filling – blueberry or cherry

Crush 15 graham crackers and mix with ¼ lb. margarine or butter.
Spread and lightly pat down mixture in 9x13 glass baking dish.
Dissolve 1 pkg. lemon jello with 1 cup boiling water, let cool.
Blend 8 oz. pkg. cream cheese (room temp) with ¾ cup sugar and 1 tsp. vanilla.
Add cooled jello and blend 2 minutes. In a separate bowl, whip until thick (almost like whipped cream).
Add to cream cheese mixture and mix well.
Pour into crust.
Refrigerate at least 3 hours or overnight.

When ready to use, top with canned fruit.