PINEAPPLE CHEESECAKE
Ingredients
- Crust
- 1 cup graham crumbs
- 1/4 cup fine sugar
- 1 tbsp margarine
- Filling
- 2-8 oz. packages light cream cheese, softened
- 1/4 cup fine sugar
- 14 oz. can crushed pineapple, well-drained
- 1 L tub Cool Whip dessert topping
- lemon jello, previously prepared and set
Directions
- Crust
Mix the graham crumbs, sugar and margarine in medium saucepan over low heat. When crumbly, remove from heat and let cool. Press mixture into a springform pan.
- Filling
Mix cream cheese with sugar in large, chilled mixing bowl. Cool mixture for 10 minutes. Add 3-4 tbsp. of lemon jello and mix thoroughly with the mixer. Cool for another 10 minutes. Add pineapple and mix at high speed for 2-3 minutes. Chill again for 10 minutes. Add Cool Whip dessert topping and mix for 2-3 minutes at high speed until the mixture is consistent. Pour over crust and spread to edges. Let cool overnight in the refridgerator. Garnish with lemon rind, lemon slices, or pineapple slices before serving. Makes 12-14 servings. Enjoy!!! It is fabulous!!!!!!!!!
Recipe originated in Winnipeg, Manitoba and found its way to Regina and other cities through the grapevine of enthusiastic amateur bakers and chefs. - Supplied by Milena Peuraca for Vinh Nguyen's website.
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