Graham crust, fill 13 x 9 x 2 inch pan
1 (8 oz.) Philadelphia Cream cheese
1 lg. can Milnot
1 lg. diet lemon pudding (or 2 sm.)

Bring to boiling 1 1/2 cups of water, then pour in Jello and beat the mixture (to whip cream texture), cut cheese into square and put into top mixture. While doing this keep milnot cold. Mix milnot after cream cheese and then add this mixture to graham cracker crust. Finally top the cheese cake with crushed pineapple.