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