| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(small) sugar free lemon jello (regular lemon jello) |
| 1 |
c |
Hot water |
| 8 |
oz |
Evaporated milk, thoroughly chilled (I have used powdered milk which I just made a little stronger) |
| 1 |
pk |
(8 oz) cream cheese |
| 15 |
pk |
Equal (1 cup sugar) (up to 20) |
| 1 |
ts |
Vanilla |
| 1 |
pk |
Graham crackers, crushed |
| 1/3 |
c |
Melted margarine |
| 1 |
c |
Crushed pineapple, drained |
INSTRUCTIONS
Dissolve gelatin in hot water and chill until syrupy. Beat the milk which
has been chilled for several hours until it forms stiff peaks. (The milk
which I made from powdered milk does whip up nicely) Beat the jello until
foamy and beat it into the milk. Cream the cheese with the Equal (sugar)
and vanilla. Fold into the beaten milk. Fold in the crushed pineapple.
Crush crackers fine and add the melted margarine. Press into a springform
pan. Pour the cheesecake mixture into the pan. Chill at least 4 hours.
Posted to EAT-L Digest 16 Jan 97, by Marietta J Slater <marietta2@JUNO.COM>
on Fri, 17 Jan 1997.
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