Cheesecake Style Dessert (No Baking) |
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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 20 |
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I've had this recipe for about 40 years. It is not a true cheesecake because of the volume of other ingredients but definitely has a delicate cheesecake flavor. It makes a lot and is good for a large dinner party or a potluck dinner. Worth the wait! This is very good! Cooking time is cooling time. Ingredients:
1 (4 ounce) package lemon jell-o gelatin (prepared as per pkg directions and chilled to semi-firm stage) |
1 (12 ounce) can evaporated milk, such as carnation, refrigerated until well chilled |
2 (1/4 ounce) envelopes unflavored gelatin, softened in |
1/4 cup water |
1 (20 ounce) can crushed pineapple, well drained |
2 (8 ounce) packages cream cheese |
2 cups granulated sugar |
1 teaspoon vanilla extract |
2 graham cracker pie crusts (such as recipe 63068, doubled) |
Directions:
1. Prepare a graham cracker crust into the bottom of either a 9x13 inch pan or into 3-9inch pie pans using 'Basic Graham Cracker Crust#63068' doubled.
2. Reserve 1/4 cup of crust for topping.
3. While the lemon Jell-O and the can of evaporated milk are chilling- put a large glass bowl and the beaters of your mixer in the refrigerator to chill as well.
4. Cream together the cream cheese, sugar and vanilla.
5. Add the softened unflavored gelatin to the cheese mixture.
6. Mix in the drained crushed pineapple.
7. Add the semi-hard lemon Jell-O to the mixture in steps 4-6.
8. Fold the beaten evaporated milk to the mixture.
9. Pour into either a 9 x 13 pan or 3 pie pans you have already lined on the bottom with the graham cracker crust.
10. Lightly sprinkle the reserved graham cracker crust on the top of the dessert.
11. Refrigerate at least overnight.
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