Sharing Recipes--Pineapple Cheesecake

This is one of the first cheesecakes I learned to make, and it is still one of my favourites. It is very light and easy to make.

If you can't find pineapple jello, substitute lemon jello.

Enjoy!

Ingredients

1 package graham cracker crumbs
250 grams Kraft Philadelphia cream cheese
385 ml Carnation milk
19 ounces crushed pineapple
3 ounces pineapple jello
8 ounces hot water
1/3 pound butter

Procedure

• Refrigerate Carnation milk overnight.
• Preheat oven to 325 degrees Fahrenheit.
• Mix graham cracker crumbs with butter.
• Press the mixture to the bottom of a 9" x 13" rectangular pan.
• Bake for 10 minutes in the oven.
• Cool the crust.
• Boil water and dissolve the jello.
• Mix cream cheese, crushed pineapple, and jello at medium speed.
• Using clean mixer spoons, beat carnation milk at medium speed.
• Combine all ingredients in a large bowl.
• Pour mixture into the rectangular pan.
• Sprinkle non-buttered gram cracker crumbs on top.
• Refrigerate for 24 hours.

Makes 12-15 servings.