Pineapple Cheese Cake Supreme

Karla Everett

By
@Karla59

Sometimes I will change this recipe up and use different flavor gelatin and fresh or frozen fruits. This recipe was in the Spokesman review in April of 1965.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
15-18
Prep:
3 Hr

Ingredients

GRAHAM CRACKER CRUST

3 c
crushed graham crackers
1/2 c
melted margarine
1/4 c
sugar ; optional
1 tsp
vanilla

PINEAPPLE CHEESE FILLING

1 can(s)
evaporated milk (12oz)
1 pkg
lemon gelatin (3.4oz.)
1 c
boiling water
8 oz
cream cheese
1/2 c
sugar
1 tsp
vanilla
1 c
drained crushed pineapple

Step-By-Step

1GRAHAM CRACKER CRUST : measure out ½ cup of crumbs and set aside for topping.
2Combine remaining crumbs with margarine , sugar and vanilla press into bottom of a 9x13" pan.
3PINEAPPLE CHEESE FILLING : Chill canned milk for several hours.
4Dissolve lemon gelatin in boiling water ; set aside to cool.
5In large bowl add cream cheese , stir to soften up , then stir in sugar and vanilla.
6Gradually add cooled gelatin , stirring until smooth.
7Whip evaporated milk and fold in. Add drained crushed pineapple.
8Pour into crumb lined pan ; Sprinkle top with remaining crumbs.
9Refrigerate for several hours until set (or over night)

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Hashtag: #pineapple