Pineapple Cheesecake

1. 1

   Mix cracker crumbs and margarine.

2. 2

   Press into 8-inch or 9-inch pie pan; chill.

3. 3

   Dissolve gelatin in boiling water; cook until lukewarm.

4. 4

   Blend cottage cheese and sweetener until creamy. Slowly add gelatin; mix well.

5. 5

   Pour into crust and chill until firm.

6. 6

   In small saucepan, mix water and cornstarch until smooth. Add pineapple over medium heat, bring to a boil, stirring constantly.

7. 7

   Cool 15 minutes.

8. 8

   Spread over cheesecake and chill 1 hour; makes 12 servings.

No additional tips available.