Directions:

Soften gelatin in cold water and dissolve over hot water. Add milk to the slightly beaten egg yolks and cook with the gelatin over gently boiling water until it coats a silver spoon. Set aside to cool.

Cream the cheese, vanilla, molasses and honey together (if mixing machine used - cream on low speed only), add one cup of Dannon Yogurt and continue to cream until smooth. Pour the cold gelatin mixture slowly over the cheese, stirring constantly.

Add the second cup of Dannon Yogurt. Mix well. Pour into baked graham cracker crumb shell and chill until firm. When ready to serve, sprinkle top with graham cracker crumbs.

* If a softer filling is desired, use less gelatin.

** If Neufchatel is not available, you may substitute an additional 8 oz. cream cheese.