PINEAPPLE CHEESECAKE

1   large can evaporated milk
1   pkg. (sm) lemon jello
1   c. hot water
1/4  lb. (1 stick) oleo, melted
30   crushed graham crackers
6 - 8  oz. cream cheese  (2  3oz or 1  8oz)
1   c. sugar 
1/4   teas. vanilla
1   can crushed pineapple, drained

Chill milk.  Let jello almost set.  Melt oleo and add to graham crackers for the bottom crust, saving some for top.  Cream cheese;  add sugar, vanilla, crushed pineapple. Whip milk to stiff peaks, add jello and fold in the cream cheese mixture. Sprinkle top with the rest of the crackers. Chill 24 hours. 
9 x 13 pan.

*  If making in hot welather, may need to chill bowl and beaters before whipping milk. 


		RIBBON JELLO

4   pkgs  (3 oz. each)  red, yellow, orange, & green gelatin
4   c. boiling water, divided
2 1/2  c. cold water, divided
2   envelopes unflavored gelatin
2   c. milk
1   c. sugar
2   c. (16 oz)  sour cream
2   teas. vanilla

In four separate bowls, dissolve each package of gelatin in 1 cup boiling water.  Add 1/2 cup cold water to each and stir.  Pour one bowl of gelatin into a 9 x 13 in glass dish.  Chill until almost set, about 30 minutes.  Set other 3 bowls of gelatin aside at room temperature.  Soften unflavored gelatin in  remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in sofltened gelatin and sugar until sugar until sugar  is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When ist layer of gelatin is almost set, carefully spoon 1 1/2 cups of sour cream mixture over it. Chill until almost set, about 30 minutes. Carefully spoon another bowl of gelatin over the cream layer. Repeat , adding a cream layer in between each colored layer, chilling in between each layer. Chill several hours or overnight.  Yield:  16 servings. 

For Christmas use red and green gelatins.
For Patriotic use red and blue gelatins.