Cheeseless Cheesecake

1 1/2 c Crushed pineapple, drained

1/3 c Pineapple juice, from above

2/3 c Dry powdered milk

3 pk Sweetener

1 tb Vanilla

2 Envelopes Knox gelatin

2 tb Lemon juice

1/2 c Boiling water

In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for 2 minutes on high speed.

Add dry milk, vanilla, and lemon juice.

Blend for 2 more minutes on high.

Pour into a 9 inch pie plate.

Refrigerate until set, 2 to 3 hours.

Makes 6 servings.