Pineapple Cheesecake
Source: Darlene Burge

To make graham cracker crust, combine:
1¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup margarine, melted

½ cup graham cracker crumbs for topping

1 - 6 oz. package lemon Jell-O
1 - 8 oz. package cream cheese, softened
1 - 20 oz. can crushed pineapple, drained
1 - 12 oz. can evaporated milk
1 cup sugar
1 teaspoon vanilla

The evaporated milk must be ice cold. Put it in the freezer until it crystallizes. Don't let it freeze completely.

Using the back of a large spoon or spatula, press graham cracker crumb mixture firmly on bottom of 9x13 pan.

Mix lemon Jell-O with 1 cup boiling water, then let cool.

Mix cream cheese, sugar and vanilla, then add crushed pineapple.

Beat the ice cold evaporated milk until fluffy and stiff. Fold Jell-O and cheese mixture into milk and pour into lined pan. Sprinkle crumbs on top and refrigerate.


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