Ice Box Cheesecake
This is a wonderful spring/summer time dessert because it is so light and fluffy!
1/2 cbutter, melted
2 pkggraham crackers crumbled up
1 can(s)chilled evaporated milk (12oz)
1 pkglemon jello
1 pkgcream cheese (8oz)
1 can(s)crushed pineapple in juice (20oz)
1/2 cboiled water (for the jello)
3/4 cice cubes (for the jello)
How to Make Ice Box Cheesecake
- You will need a 9 x 13 inch glass cake pan for this cake.
- For the crust I use my food processor to do this.
Crumble the 2 packages of graham crackers with the food processor. Then add the 1/4 cup sugar mix again. And add 1/2 cup melted butter and mix throughly.
Take half of the crumb crust and place in the bottom of cake pan and lightly pat down (the rest of the crumbs will be used to sprinkle on top of the cake). Set aside while you make the filling.
- For the filling you will need a well chilled 12oz can of evaporated milk (I like to place the can in the freezer for an hour or two). Pour into a large metal or glass mixing bowl. Use a hand mixer or a stand mixer to beat the evaporated milk until its thick and creamy with stiff peaks.
In a small bowl take 1/2 cup boiling water and dissolve the lemon jello into it. Then add 3/4 cup of ice cubes and add that to the hot Jello to cool it. Make sure the jello is no longer hot and starting to slightly congeal.
Mix the jello into the whipped evaporated milk very slowly till they are combined.
- In another small mixing bowl cream together 1/2 cup of sugar with 8oz package of cream cheese.
Take the 20oz can of crushed pinapple drain it very well. You will need to squeeze out as much liquid as you can. (I like to use a fine wire mesh colander to do this).
Add the pineapple to the cream cheese sugar mixture and mix it together.
- Now add the pineapple cream cheese mixture a little bit at a time to the whipped milk/jello. Mix on a a low speed.
Once everything is evenly combined pour the fluffy filling into the cake pan that has half of the graham cracker crust lining the bottom. Top off your cake with the rest of the crumbly graham cracker crust by sprinkling it over the top of the cake.
Refrigerate for 3-5 hours or over night if you like.
This is a very fluffy light dessert and will not cut like a normal cake use a large spoon to serve it with.
- You can also make this dessert low sugar diabetic friendly by using sugar free jello and using 1/2 cup splenda instead of sugar in the filling.
And for a different taste you can change out the lemon jello for strawberry or lime flavored jello.