Pineapple Cheesecake

8 ingredients
7 steps

Ingredients

  • 12 oz (336 grm). block cream cheese
  • 1 6 oz (168 grm). package lemon jello
  • 1 can COLD evaporated milk
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1 16 oz (448 grm). can crushed pineapple
  • 1/2 cup (125 ml) water
  • 1 graham cracker crust

Directions

  1. 1
    Mix jello with 1/2 cup (125 ml) hot water until dissolved.
  2. 2
    Add cream cheese and vanilla.
  3. 3
    Beat can of COLD evaporated milk using mixer until really whipped.
  4. 4
    Add sugar.
  5. 5
    Pour into jello mixture.
  6. 6
    Pour into graham cracker crust.
  7. 7
    Refrigerate for at least 1 hour or more.

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