"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pineapple Cheesecake Recipe

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This recipe for Pineapple Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna McClure
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 graham crackers
3 tbsp powered sugar
1 cube butter
1 can Sego evaporated milk (chilled)
1 small pkg lemon jello
1 - 8 ounce can crushed pineapple (reserve juice)
1 pkg cream cheese
1 tsp vanilla
1 cup sugar



Directions:
Directions:
Put bowl containing evaporated milk in refrigerator or freezer to chill. Bring 1 cup of pineapple juice (add water if necessary) to boil, dissolve jello and put mixture in refrigerator to chill. Crush crackers along with powered sugar; melt butter, mix with crackers, press firmly into a 9X13 pan. Mix sugar, cream cheese and vanilla. Whip Sego milk until firm like whipping cream, add cream cheese mixture, jello mixture and crushed pineapple, stir until smooth. Pour over cracker crust and refrigerate for 2 hours.
(Courtesy of Wendy Wilson, my boss)

 

 

 

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