When I was younger, I lived in a walk up apartment across from a lovely little one stop shop called Woolworth's. They had a wonderful lunch counter and one of the favorite and most asked for desserts was their Refrigerator Cheesecake. When they were forced to close their doors they shared the recipe with some of us. I have used it for many years and it can be made with diabetics or those who are wanting low fat diets in mind. It is so good and the perfect compliment to a hot day meal. Very light and cooling.
Put in FREEZER overnight the large mixing bowl for a stand mixer or equivalent size for hand mixer, the beaters and spatula you will use. Also add the canned milk to the REFRIGERATOR overnight unopened.
Prepare room in your refrigerator for a glass dish of 9"X 13" size and lightly butter the dish and set aside while you gather the ingredients. Leave the milk and bowl and utensils in the cold area they are in.
Make a light graham or vanilla wafer crust with the margarine and sugar/sugar substitute and crumbs. Reserve 2 Tblsp of the crust and line the bottom only of the glass dish with the rest and chill until ready for the filling.
Make the gelatin in the 1 cup boiling water and when totally dissolved add the 20 ounce can of crushed pineapple and the juice. Cream the cream cheese until softened and add the pineapple jello mixture and blend until incorporated. Add the sugar or sugar substitute and the vanilla and set aside at room temperature.
Take the mixing bowl, beaters, and the milk from the cold areas and immediately put the mixer together and pour the cold milk in the bowl and beat until the consistency of firm whipped cream.
Pour the pineapple/gelatin mixture in the milk slowly and fold in until well blended.
Slowly pour in on the graham/vanilla crust in dish and sprinkle lightly with the reserved crumbs.
Refrigerate overnight or at least 4 hours.
Cut with a knife dipped in cold water and serve generous servings as it is very light.