Mrs. Dickson’s Pineapple Cheesecake Recipe



20 graham crackers, crushed or run thru food processor
½ cup butter or margarine, melted
1/3 cup of sugar
Mix together and press in 9’ x 13’ pan   set aside
1 large can evaporated milk
1 small box lemon jello
1 cup boiling water
1 large can crushed pineapple – drained
1-8oz pkg cream cheese – softened
1 cup sugar
3 tsp. vanilla
Pour evaporated milk into a mixing bowl and freeze for 35-45 minutes
In a mixing bowl, dissolve the lemon jello in the 1 cup boiling water.  Put in refrigerator to chill
In large mixing bowl, mix cream cheese, sugar and vanilla
Beat the chilled jello with an electric mixer until frothy
Beat the semi-frozen evaporated milk until fluffy
Fold jello and the evap milk  into the cream cheese mixture
Stir in the “drained” pineapple
Pour into the crust and sprinkle crushed graham crackers over the top.  refrigerate overnight.

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