1/4 c. cold milk
1 env. Knox unflavored gelatin
1/2 c. milk, heated to boiling
2/3 c. sugar
1/8 tsp. salt
1 (8 oz.) pkg. cream cheese
1 tsp. lemon juice
1 sm. can crushed pineapple
2 graham cracker crusts

Put cold milk and gelatin in blender. Cover and process at low speed. Add boiling milk and process until gelatin dissolves. Add sugar, salt, cream cheese, lemon juice, and heavy cream. Process at high speed until smooth. Add pineapple with syrup.

Turn blender on and off quickly, just enough to mix. Pour in pie crusts. Cover with the original cover from the cracker crusts. Refrigerate 3-4 hours.