pineapple cheese cake supreme
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.
prep time
3 Hr
cook time
method
---
yield
15-18
Ingredients
- GRAHAM CRACKER CRUST
- 3 cups crushed graham crackers
- 1/2 cup melted margarine
- 1/4 cup sugar ; optional
- 1 teaspoon vanilla
- PINEAPPLE CHEESE FILLING
- 1 can evaporated milk (12oz)
- 1 package lemon gelatin (3.4oz.)
- 1 cup boiling water
- 8 ounces cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup drained crushed pineapple
How To Make pineapple cheese cake supreme
-
Step 1GRAHAM CRACKER CRUST : measure out ½ cup of crumbs and set aside for topping.
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Step 2Combine remaining crumbs with margarine , sugar and vanilla press into bottom of a 9x13" pan.
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Step 3PINEAPPLE CHEESE FILLING : Chill canned milk for several hours.
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Step 4Dissolve lemon gelatin in boiling water ; set aside to cool.
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Step 5In large bowl add cream cheese , stir to soften up , then stir in sugar and vanilla.
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Step 6Gradually add cooled gelatin , stirring until smooth.
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Step 7Whip evaporated milk and fold in. Add drained crushed pineapple.
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Step 8Pour into crumb lined pan ; Sprinkle top with remaining crumbs.
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Step 9Refrigerate for several hours until set (or over night)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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