9 inch spring pan
2 c. graham crackers (crushed)
1/2 c. butter, melted
1 sm. carton whipping cream
3 (8 oz.) cream cheese
1/4 c. sugar
1 (5 oz.) can evaporated milk
1 tsp. lemon juice
1/2 c. cold water
1 env. Knox gelatin
1/3 c. Amaretto
1 tsp. vanilla

Combine graham crackers and butter. Pat into pan and chill (refrigerate). In small bowl beat 1 carton whipping cream until peaks, refrigerate. Mix cream cheese, sugar, beat for 2 minutes. Add evaporated milk, and lemon juice, beat again 2 minutes. In a pan add water and gelatin beat until dissolved (approximately 1 minute). Let cool. Add amaretto and vanilla. Let cool another 5 minutes. Blend in cream cheese, then fold in whipping cream. Add to crust. (2 store bought crusts work perfect for 2 pies.)