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Banana Cheesecake


1 small package pineapple gelatin
1 (8 oz.) package cream cheese
1 cup sugar
1 teaspoon vanilla
2 bananas, mashed
1 cup graham cracker crumbs
3 Tablespoons butter, melted
1 (14 oz.) can evaporated milk, chilled
3 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water; cool. Combine cream cheese, sugar and vanilla in mixing bowl, blending well. Add bananas to cream cheese mixture; beat until fluffy. Add gelatin to banana mixture gradually; blend thoroughly. Chill until thickened, stirring occasionally. Mix graham cracker crumbs and butter thoroughly. Press half the mixture evenly onto bottom of 12x7 inch baking dish. Whip evaporated milk until thickened; add lemon juice.

Beat milk mixture until stiff peaks form. Beat gelatin mixture slightly; fold into whipped milk mixture. Turn into crumb-lined dish; sprinkle remaining crumbs over top. Cover and chill until set.




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