mom's pineapple cheese cake

Name: Mom's Pineapple Cheese Cake
Yield: 6
Cuisine: American
Ingredients: 1 package(s) lemon jello (large); 1 cup(s) boiling water; 3 tablespoon(s) lemon juice; 1 package(s) cream cheese (8 oz); 1 cup(s) sugar/sugar substitute; 1 can(s) chilled milnot (lrg); 1 pound(s) graham cracker; 1/2 cup(s) butter/oleo; 1 can(s) crushed pineapple (8 oz ) drained

(2)

review

Recipe by

Teri Farmer

@PeasantDuchess

Choctaw, OK

This was my husband's favorite dessert and Mom served it on his birthday every year. We all loved it and still do!

(2)

yield 6 - 12

method No-Cook or Other

Ingredients For mom's pineapple cheese cake

1 pkg

lemon jello (large)
1 c

boiling water
3 Tbsp

lemon juice
1 pkg

cream cheese (8 oz)
1 c

sugar/sugar substitute
1 can

chilled milnot (lrg)
1 lb

graham cracker
1/2 c

butter/oleo
1 can

crushed pineapple (8 oz ) drained

How To Make mom's pineapple cheese cake

1
Dissolve jello in water and add lemon juice. Allow to cool while you go to the next step

2
Cream together cheese, sugar, and vanilla. Add drained crushed pineapple.
3
Add gelatin mix
4
Fold in Milnot
5
Melt the butter and crush the crackers into fine crumbs
6
Firmly pack 2/3 of the crumbs into a 9x13" baking dish
7
Add filling and sprinkle remaining crumbs on top
8
Chill for several hours
9
Cut in squares to serve
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mom's pineapple cheese cake

Ingredients For mom's pineapple cheese cake

How To Make mom's pineapple cheese cake

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