Pineapple Cheese Cake Supreme

Karla Everett


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.


★★★★★ 2 votes

3 Hr



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

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

How to Make Pineapple Cheese Cake Supreme


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

Printable Recipe Card

About Pineapple Cheese Cake Supreme

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

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