Cheeseless cheesecake recipe

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.