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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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This is the recipe as it appeared on the Milnot can before we started playing around. Look for No Bake Cheesecake Ingredients:
1 (3 ounce) package lemon jell-o gelatin |
1 cup boiling water |
1 (8 ounce) package cream cheese |
1/2 cup sugar |
1 can crushed pineapple, drained |
1 teaspoon vanilla |
1 2/3 cups milnot evaporated milk, whipped |
3 cups graham crackers, crumbs |
1/2 cup melted butter |
1 envelope knox gelatin |
Directions:
1. Dissolve jello in boiling pineapple juice and water to equal 1 cup.
2. Chill until slightly thickened.
3. Cream together cheese, sugar and vanilla.
4. Add jello and blend well.
5. Fold in stiffly whipped Milnot.
6. Add crushed pineapple and mix well.
7. Mix graham crackers and melted butter together.
8. Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
9. Add filling and sprinkle with remaining crumbs.
10. Chill several hours or overnight.
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